Minestrone

I know it's still 105 degrees outside, but inside I'm creating the smells and images of fall with this classic Italian soup.  I got inspired after I had Olive Garden's soup, salad, & bread sticks the other day.  This recipe was delicious, as I'm sure there are many other great ones out there.  I hope you enjoy!

• 1 lb. kielbasa sausage, cut in half lengthwise and sliced
• 1 onion, diced
• 2 bell peppers, diced
• 3 carrots, peeled and diced
• 4 stalks of celery, diced 
• 2 cloves garlic, minced
• 1 28 oz. can whole plum tomatoes, Italian style or regular, and their juice
• 1 quart chicken broth or stock
• 1 14.5 oz can Great Northern or canellini beans, rinsed and drained
• 1/4 tsp dried oregano
• 1-2 Tbsp fresh basil (or 1 tsp. dry)
• 1 1/2 cups dry medium-sized pasta
• olive oil, salt & pepper

In a large soup pot or Dutch oven, brown sausage in a small drizzle of olive oil.  Remove sausage and set aside.

Add onion, bell peppers, carrots, and celery to pot, stirring to scrape down any brown bits.  Sprinkle with a little salt and pepper and continue to cook over medium heat until veggies are crisp-tender, about 10 minutes.  Add garlic to pot and cook 1 minute more.  Return sausage to soup pot.

Using your hands, break up or crush tomatoes into the soup pot.  Add tomato juices and the chicken broth.  Stir in beans, oregano, and basil.  Cover and bring to simmer over medium heat.  Simmer about 20 minutes.

Meanwhile, while soup is simmering, cook pasta according to package directions in a separate pot.  Cook until al dente.  Drain and add to soup.  Stir to combine and add 1-2 cups of additional water if necessary or if more broth is desired.