Directions:
Brown the Italian sausage in a Dutch Oven or heavy stockpot over medium heat. When the sausage is about halfway browned, add the onions, carrots, and celery. Cook for 5 minutes, stirring several times. Add the zucchini and cook until the onions and celery are soft. Then reduce the heat to low and add the garlic and Italian Seasoning, cooking for 1 minute while stirring constantly.
Add the chicken broth, fire-roasted tomatoes, and cannellini beans. Bring the soup to a low boil. Stir in the elbow macaroni. Reduce the heat to a simmer or very low boil and cook the soup until the pasta is tender. Garnish with fresh thyme, red pepper flakes, and a sprinkling of shredded Parmesan Cheese. Season with salt and pepper to taste.
Notes:
If you have a nearby meat market, call and ask if they make their own Italian Sausage. It is well worth the added expense and trip to the market.
For aesthetic purposes, peel the carrots. It brings out that beautiful bright orange color.
You can sub any medium to small pasta in this soup, including penne, rotini, shells, farfalle, ditalini, or radiatori.
Fresh thyme is always delicious, and I usually have it on hand. However, you can substitute fresh chopped parsley or a little dried marjoram or thyme.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in an airtight container or heavy-duty freezer bag for up to 3 months.
I await your comments! Enjoy!
