This is something Jill found and it is really good. Excellent in winter, the best way to describe it is a hearty italian soup, sort of like chili. Serve with some crusty artisan bread and a nice Chianti.

Ingredients

1+ Pound Italian Sausage (may be hot or mild)
1 TBSP olive oil
1 medium onion
3 medium carrots
4 stalks celery
4-5 cloves garlic
1 package fresh rosemary (handfull)
1/2 package fresh thyme
2 bay leaves
2 cans chicken stock
1 can tomato sauce
2 cans beans (white/kidney/anasazi/cannaloni) drained
1 large can chopped tomatoes + juice
1 1/2 cups uncooked ditallini pasta

Preparation

Dice the carrots, celery, garlic, and onion.

Put itialian sausage in a large pot with the oil and brown halfway. Add the diced vegetables, and all of the rosemary and thyme. Stir for a couple of minutes until the sausage is completely browned.

Add the chicken stock, tomato sauce, beans, tomotoes with juice, and the ditallini pasta. LEt cook on high heat for a few minutes until almost boiling. Reduce heat to med-low and cover. Simmer for 20 minutes or so.