Sausage Minestrone Soup---the best ever!

1 lb of sweet italian sausage links (use ground italian sausage instead, I wished that I would have)

3 cups of chopped carrots, onion, and celery (not each combined total)

2 cans of diced tomatoes with basil, garlic, and oregano

2 (14 oz) cans of fat free chicken broth (I just bought the 30 oz carton)

1 small cup of pasta (ditalini)

1 can of red kidney beans rinsed and drained

Coat huge pot with cooking spray. If you are using ground italian sausage, cook until no longer pink. If you are using links, cut up and cook until no longer pink. Discard any greasy fat. Stir in veggie mixture and 1/4 tsp pepper. Cook until they are tender 3-5 minutes. Add tomatoes with their juice and chicken broth. Bring to a boil for about 15 minutes. Then add the pasta. Cook until tender. Then add the beans until heated.

Yummy. This made two nights of soup for a family of 4 and some for lunch the next day or two.

*Got this recipe out of Woman's World. If you try it, please comment back and let me know.