Ingredients
1 cup elbow macaroni
14.5 oz tomatoes , canned, diced with seasonings
4 cups chicken broth
1 lb Italian sausage, spicy
15 oz cannellini beans, drained and rinsed
1/3 cup Parmesan cheese, fresh, grated
Preparation
Cook pasta according to the package instructions. Set aside after draining.
In a stockpot, combine the canned tomatoes with their juice and broth.
Bring to a boil, reduce heat and simmer for 10 minutes.
Fry sausage until cooked through, drain and add to the soup.
Add beans, stir and simmer. Add pasta to the soup and stir.
Ladle into bowls and top with grated cheese to serve.
