Freezes well — leave the pasta out before freezing.

Ingredients

• 1 LB Italian Sausage (chicken Italian sausage also works great; use more if you like)

• 1 qt. Water

• 3 stalks Celery — diced

• 5 Carrots — diced

• 2 Onions (or 1 large) — chopped

• 2 cans Beef Broth

• 2 cans Tomato Sauce (small cans)

• 1 qt. Tomatoes — diced (or 1 sm. petite diced + 1 sm. regular diced)

• 2 cloves Garlic — pressed

• 1/2 t. Basil

• 1 t. Oregano

• 1 T Parsley — dry (or 2 T fresh, regular or flat leaf)

• 1 can Green Beans — drained

• 1 can Kidney Beans — drained

• 1 can White Beans — drained (optional)

• 1 Cup Corn (optional)

• 1 can Garbanzo Beans — drained (optional)

• 1–2 C. chopped / sliced Cabbage (optional)

• ~1 Cup small pasta (added near the end)

Steps

1. Sauté celery, carrots, and onion in a little EVOO. Add to sausage in a large pot.

2. Add water, beef broth, tomato sauce, diced tomatoes, and garlic.

3. Stir everything together except the herbs. Simmer for 1/2 to 1 hr.

4. Add herbs (basil, oregano, parsley), then add all remaining ingredients (beans, corn, cabbage).

5. Add ~1 cup small pasta in the last 1/2 hr of cooking. Cook until tender. (Pasta will swell overnight.)

For best flavor, refrigerate overnight. Reheat and either add pasta and cook, or precook pasta separately and serve over it.