°1 lb Italian sausage
°1 medium onion chopped
°2 carrots peeled and chopped
°1 chopped celery rib
°1 zucchini, quartered and diced
°2 minced garlic cloves
°1 ½ tsp Italian seasoning
°4 cups low sodium chicken broth
°2 cans (14.5 ounces) fire-roasted tomatoes
°1 can (15 ounces) cannellini beans drained and rinsed
°1 cup uncooked elbow noodles
°Fresh thyme leaves
°red pepper flakes
°Salt and pepper to taste
Brown the Italian sausage in a Dutch oven or heavy pot over medium heat. When the sausage is half browned, add the onions, carrots and celery.
Cooking for 5 min, stir several times. Add zucchini and cook until onions and celery are tender. Then reduce the heat to low and add the garlic and Italian seasoning, cooking for 1 minute, stirring constantly.
Add chicken broth, fire-roasted tomatoes and cannellini beans. Bring the soup to a simmer. Stir in the elbow macaroni. Reduce the heat to low or a very low boil and cook the soup until the pasta is tender. Garnish with fresh thyme, red pepper flakes and a sprinkle of grated parmesan. Season with salt and pepper to taste.