Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 Cups reduced sodium chicken broth
2 tablespoons oil
½ pound lean  spicy Italian sausage, casings removed
3 teaspoons garlic, minced	Washed, peeled and minced
¼ cup onion	Washed, peeled and diced
½ cup carrots	Washed, peeled and diced
¼ cup celery	Washed, trimmed and diced
1 (16 oz.) can no added salt tomato sauce
1 (16 oz.) can no added salt diced tomatoes
1 teaspoon dried basil
`1/2 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can Great Northern beans, drained and rinsed.
1 cup ditalini pasta
¼ cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat 1 tablespoon  oil in a large pot over medium high heat. Add Italian sausage and cook until browned. Drain excess fat. Set aside.
2	Add remaining 1 tablespoon  oil to pot. Stir in garlic, onion, carrots and celery. Cook stirring occasionally until tender. About 3-4 minutes.
3	Add broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage, beans, and stir.  Bring to  boil and reduce heat. Simmer for 10 minutes.
4	Add noodles. Cook for 8-9 minutes until noodles are soft.	Cook until internal temperature reaches 135°F.
5	Divide soup into bowls. Top with Parmesan cheese. Serve immediately