Ingredients:
1 tablespoon olive or vegetable oil
1 lb bulk sweet Italian pork sausage
1 medium onion, chopped (1⁄2 cup)
2 medium carrots, coarsely chopped (1 cup)
2 teaspoons dried basil leaves
2 teaspoons finely chopped garlic
3 cans (14 oz each) beef broth
2 cups diced tomatoes (from 28-oz can), undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
1 cup uncooked small elbow macaroni (31⁄2 oz)
1 medium zucchini, cut lengthwise in half, then cut into 1⁄4-inch slices (1 cup)
1 cup frozen cut green beans

Method:
1 In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink. Drain.

2 Stir in broth, tomatoes and great northern beans. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.

3 Stir in macaroni, zucchini and frozen green beans. Increase heat to medium-high; heat to boiling. Cook 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

easy variation:
It’s easy to make this soup meatless. Just substitute an additional can of great northern beans or other favorite canned beans for the sausage and use vegetable broth instead of beef broth.

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