Ingredients
1 pound bulk Italian sausage1 medium onion, chopped2 celery ribs, chopped2 medium carrots, chopped3 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (14-1/2 ounces each) chicken broth1/4 teaspoon garlic powder1/4 teaspoon pepper1 cup ditalini or other small pasta
Preparation
In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain.
Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender.
