Kari's "leftover" Italian Soup

Kari's Italian Soup

1 pkg ground Italian sausage

Chopped Garlic cloves (to taste, I use 3-5)

1 cup chopped carrots

1 cup chopped onions

Leftover veggies you have on hand like fresh tomatoes, zuchinni, mushrooms, red bell peppers....

1 14oz can chopped tomatoes

1 can small white beans, drained and rinsed

1 cup jarred tomatoe sauce (if you have it handy)

3-5 cups chicken broth (depending on how many veggies you use)

Italian herbs like oregano, parsley, basil or thyme (dried or fresh)

1 cup macaroni

Kale or spinach (optional)

Shredded parmesan

Cook sausage in a medium saucepan until crumbly. If there is too much fat rendered, dump some out. (but fat does make tasty soup) Add carrots and onions and a dash of olive oil, cook until softened. Add any zuchinni, mushrooms or other leftover veggies that sound good to you and cook a couple minutes more. (do not add kale or spinach yet) Add chopped garlic and cook until fragrant.

Add chopped tomatoes, white beans and enough chicken broth to make it as soupy as you like it. If you have jarred tomato sauce, add enough to give it some color & extra flavor. Add herbs to taste, about 2-3 tsp total. (oregano is a must) Once soup is bubbling, add some macaroni.

When the macaroni is cooked, the soup is done. If you have kale or spinach, add some at the very end so that it wilts into the soup. Kale is really great because it doesn't get slimy like spinach.

Serve topped with parmesan and a little drizzle of olive oil.