1bell pepper (any color)any color, cored, seeded, and chopped
18-ounce cantomato sauce
214-ounce canspetite diced tomatoes
15-ounce cangarbanzo beansrinsed and drained
1 1/2cupfrozen green beansno need to thaw
1lbfresh cheese tortellinican use 1 cup small pasta instead
1 1/2lbItalian sausage linkscooked, drained, and sliced
1ozParmesan cheese (shredded)(1/4 cup)
Heat the oil in large pot over medium heat. Add the onion and sauté 10-15 minutes. Stir in the carrots and sauté 2-3 minutes, stirring occasionally. Add the potatoes, zucchini, and pepper, sautéing 2-3 minutes.
Add the broth, tomato sauce, tomatoes, beans, and herbs. Heat to boiling. Reduce the heat and simmer, covered, over low heat from 30 minutes to 3 hours.
Taste and adjust seasonings. Salt and pepper to taste.
15 minutes before serving, bring to a low boil and stir in the green beans and pasta. Simmer vigorously until the pasta is completely cooked. Stir in the sausage and simmer until sausage is heated thoroughly.
Serve with a sprinkling of Parmesan cheese.
Store leftovers, covered for 4 days, in the fridge. Or you can freeze leftover soup in an airtight container for up to 3 months. Be sure to label it!