1 lb Italian sausage
1 onion chopped
2 carrots chopped
1 chop celery rib
1 zucchini, quartered also diced
2 mince garlic cloves
1 ½ t Italian seasoning
4 c low sodium chicken broth
2 can 14.5 ounces) roast tomato
1 can (15 ounces) cannellini beans drained and rinsed
1 c uncooked elbow noodles
Fresh thyme leaves
red pepper flakes
Salt also pepper to taste
Browning Italian sausage in Dutch oven or heavy pot on medium heat. When sausage is half brown, adding onions, carrots and celery.
Cooking for 5 min, stirring several times. Adding zucchini and cook until onions also celery are tender. Then reduce the heat to low and add the garlic & Italian seasoning, cooking for 1 minute, stirring constantly.
Adding chicken broth, fire-roasted tomatoes and cannellini beans. Bring soup to a simmer. Stirring in elbow macaroni. Reduce the heat to low or a very low boil and cook the soup until the pasta is tender. Garnished with fresh thyme, red pepper flakes and a sprinkling of grated parmesan. Season with salt and pepper to taste.