Pasta, Sausage and Bean Soup

• 2 tablespoons olive oilolive-oil
• 1 pound Italian sausages, castings removedsausage
• 1 1/2 cups chopped onionsonion
• 1 1/2 cups diced carrotscarrot
• 1 celery stalk with leaves, choppedcelery
• 1 tablespoon chopped garlicgarlic
• 1 teaspoon dried basilbasil
• 1 teaspoon dried rosemaryrosemary
• 1/4 teaspoon dried crushed red pepperbell-pepper
• 1/4 teaspoon dried rubbed sagesage
• 5 cups canned chicken broth
• 1 14 1/2-to 16-ounce can diced tomatoestomato
• 1 15- to 16-ounce can kidney beans, drained
• 1 cup elbow macaronimacaroni

1. 01Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
2. 02

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