"As a teacher, I appreciate quick and easy recipes. If I make this for just my husband and me, we have leftovers for lunches. But when there are more people at the table, every bit is eaten. —Tami Stoudt, Evans, Colorado..."
INGREDIENTS
•
1 pound bulk Italian sausage
•
1 medium onion, chopped
•
2 celery ribs, chopped
•
2 medium carrots, chopped
•
3 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
•
2 cans (16 ounces each) kidney beans, rinsed and drained
•
2 cans (14-1/2 ounces each) chicken broth
•
1/4 teaspoon garlic powder
•
1/4 teaspoon pepper
•
1 cup ditalini or other small pasta