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Italian Sausage Soup

1 1/2 lb. sweet sausage
1 1/2 c. chopped onions
2 garlic cloves, minced
1 (28 oz.) can crushed tomatoes
3 (14 oz.) cans beef broth
1 1/2 c. water
1 tsp. basil leaves
1/4 tsp. pepper
1/4 c. chopped parsley
2 cans Catalini beans or kidney beans
1 1/2 c. Ronzoni Ditalini pasta


Remove casings from sausage. Brown in 6-quart pot. Discard drippings. Add onions and garlic, cook 5 minutes. Add tomatoes, broth, water, basil and pepper. Cover and simmer 30 minutes. Stir in parsley and beans and pasta. Cover and simmer about 20 minutes until pasta is tender, stirring occasionally.


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