1 lb. Italian Sausage
1 medium onion chopped
2 carrots peeled and chopped
1 rib celery chopped
1 zucchini quartered and diced
2 cloves garlic minced
1 ½ teaspoons Italian seasoning
4 cups low sodium chicken broth
2 (14.5 ounce) cans fire roasted tomatoes
1 (15 ounce) can 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 stockpot over medium heat. When the sausage is about halfway browned add the onions, carrots, and celery.
Cook 5 minutes stirring several times. Add the zucchini and cook until the onions and celery are soft. Then reduce the heat to low and add the garlic and Italian Seasoning cooking for 1 minute while stirring constantly.
Add the chicken broth, fire roasted tomatoes, and cannellini beans. Bring the soup to a low boil. Stir in the the elbow macaroni. Reduce the heat to a simmer or very low boil and cook the soup until the pasta is tender. Garnish with fresh thyme, red pepper flakes, and a sprinkling of shredded Parmesan Cheese. Season with salt and pepper to taste.