This is my own version but close to the one we have had at a place near the temple here that we really like. Dad liked it well enough to have extra helpings.
In a large sauce pan saute:
- 4-6 cloves garlic, chopped fine
- 1 onion, chopped fine
- 3-4 stalks celery, chopped fine
Saute until clear, then add:
- 6 links hot italian sausage cut in half lengthwise and then slices thin
Cook until sausage is cooked through.
Add:
- 1 can diced tomatoes
- 1 can chicken broth
- 1 can cantelloni beans (or other white beans)
- 3-4 carrots, sliced
- 2-3 stalks celery, sliced
- 1 Tablespoon oregano (fresh is great but dried is fine also)
- 2 teaspoons pepper (black pepper or mixed with other – like white – I did not use red or cayenne pepper)
Let cook until all ingredients are blended and carrots are softened but not mushy.
Add 1 cup ditalini or other small pasta. Let cook until pasta is cooked through (could cook pasta separate but it cooked fine with the soup).
Serve with parmesan cheese and bread.
Note: I started this soup at about 4 and it was ready to eat by 6 and I didn’t cook the whole time. Daniel sent me a recipe that I plan to try but the other recipes I found didn’t sound like the ones we had had that we liked. Let me know what you think if you try it.