Minestrone Soup

I first tasted this at my grandmother's house. My grandma is an amazing cook; everything she touches turns to culinary gold. Hearty and healthy, this soup keeps both my man and me happy.

• 1/2 lb mild Italian sausage
• 3 cloves garlic
• 2 med onions
• 1 bell pepper
• 1 quart diced tomatoes
• 3 c beef broth (leftover gravy + water is delicious)
• 1 1/2 c water
• 3 T parsley
• 1/2 t sweet basil
• one 15 oz. can of kidney beans, drained and rinsed
• 2+ carrots, diced
• 2+ celery ribs, diced
• 1 c dry pasta 
• parmesan cheese, for garnish

In a 6 quart sauce pan brown sausage, garlic, onion, and bell pepper. Add tomatoes, beef broth, water, parsley, and sweet basil. Simmer at least 30 minutes. (If you make a double batch or have a small family, freeze the extra here.) Cook the pasta according to package directions. Add beans, veggies, and cooked pasta. Slice up some home-made wheat bread and go to town!

Note: Feel free to add veggies. We have also done zucchini and yellow crook-necked squash with success. Veggies stretch your soup and add extra delicious nutrition. Yum! Also, I always try and taste my soup before it is served so I know what it needs. Sometimes I add extra boullion, salt, or black pepper. And sometimes I don't.