1 1/2 TBS olive oil
1 C diced onion
1 C diced celery
1 C diced carrot
4 cloves of garlic, minced
2 C water
4 C vegetarian beef broth
1/2 C dried red beans
1/2 C dried white beans
1 (14.5oz.) can of diced tomatoes with the juice
1 TBS fresh chopped thyme
1 TBS fresh chopped oregano
2 TBS fresh chopped rosemary
1 tsp salt
1/2 tsp black pepper
1 C dried Tripolini Pasta (mini Bow Tie Pasta with rounded edges)
1 (12.95oz.) package of Vegetarian Field Roast Italian Sausage (saute the 4 links in additional olive oil to brown them on all sides, cut them into 1" pieces and set aside) Cook a non vegetarian sausage according to package directions and cut into 1" pieces.
Heat olive oil in a large dutch oven or soup pot
Saute vegetables and garlic until softened and tender
Bring to a boil
Reduce heat, cover, simmer 3 hours on low heat, stirring frequently
Add Pasta, cover and continue to simmer for 15 minutes
Add Cooked Sausage at the end, just before serving.
Peace in the Kitchen!