Hearty Minestrone Soup

• 2 links Beyond spicy Italian sausage
• 1 cup chopped baby carrots
• 1 cup chopped celery
• 1 medium red onion, chopped
• 1 tbsp. minced garlic
• 1/2 tsp. salt
• freshly ground black pepper
• 1/4 cup dry red wine
• 2 tbsp. tomato paste
• 1 - 28 oz. can crushed tomatoes
• 1 - 15 oz. can petite diced tomatoes with basil, garlic & oregano
• 2 tsp. dried oregano
• 2 tsp. dried parsley
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. dried ground thyme
• 2 bay leafs
• 1 cup dry small shell pasta
• 1 - 15 oz. can great northern beans, rinsed and drained
• 1 - 15 oz. can red kidney beans, rinsed and drained
• 8 cups reduced sodium vegetable broth
• 1 cup frozen green beans

Spray a large pot with avocado oil and warm over medium heat.  Crumble the sausage into the pan, breaking it up with a wooden spoon as it browns, about 3 minutes.  

Add the carrots, celery, onion and garlic to the pot and season with 1/2 tsp. salt and freshly ground black pepper.  Cook, stirring occasionally, until the veggies are starting to soften, about 5 minutes.

Add the wine to the pot and allow to cook for 2 minutes.  Blend in the tomato paste, stirring to mix everything well and allow to cook for 2 minutes. Stir in the diced tomatoes and crushed tomatoes.  Season with the oregano, parsley, red pepper flakes, thyme and bay leafs and pour the broth over the top.

Cover the pot and allow the soup to simmer for 20 minutes.

Meanwhile bring a pot of water to a boil and cook the small shell pasta according to package directions.

Fold in the green beans, cooked pasta, great northern beans and red kidney beans.  Allow the soup to simmer for 20 minutes with the pot slightly covered.

This recipe yields nine 2-cup servings.  Enjoy!