I am so excited for soup weather.  I’m not excited for the cold because I loathe it but I am excited to make and eat soup while sitting inside my warm house!  This one was a winner.

16 ounces mild sausage

1 (6 oz) can tomato paste

1 onion, chopped

1 1/2 cups celery, chopped

1 1/2 cups carrots, chopped

2 tablespoons garlic, pressed or minced

1 tablespoon oregano

1 (15 oz) can Italian style diced tomatoes, undrained

5 – 7 cups chicken broth

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

1 cup zucchini, sliced

1 cup yellow squash, sliced

1/2 cup dry ditalini pasta

pesto and shredded Parmesan for garnish

1  In a large stock pot or Dutch oven, brown sausage over medium to medium high heat.  Drain fat.

2  Add tomato paste, onions, celery, carrots, garlic, and oregano.  Saute for about 5 minutes.

3  Add can of tomatoes and chicken broth.  Turn heat to high and bring to a boil then reduce heat to a simmer and cook for 30 – 45 mintues, until veggies are tender.

4  Add both cans of beans, zucchini, yellow squash, and pasta.  Bring to a boil again then reduce to a simmer for 10 minutes or until pasta is cooked.

5  Serve with pesto and Parmesan.

recipe adapted from The Food Charlatan