You must know by now that I love soup. This is one of my hearty winter favorites, chock full of vitamins, iron, antioxidants, and FLAVOR! You must make this. You'll be sorry if you don't. Your immune system, and your local E.R. will thank you.
Start with the veg. Chop 1 onion, 4 stalks celery, 3 large carrots, 1 large Zucchini, and 5 cloves garlic. Tie up 3 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 sprigs fresh parsley, and about 6 leaves sage, (bouquet garni). Put it all neatly on a cutting board. It must be neat. I like things in order.
Grab some fresh spinach out of the fridge, about 4-6 cups, packed.
From the freezer: 1 pound Sweet Italian sausage. If you have links, take the casing off. I buy in bulk and freeze in one pound packs.
Out of the pantry: 1 pound small pasta, any kind. I used Penne because it was in the pantry, open, and needed to be used. I also used some Macaroni from a mac n' cheese box.
You'll also need 1 can of beans, any kind, one box of chicken stock, one box of beef broth, or one or the other, and one 28 oz can of fire roasted diced tomatoes. If you don't have fire roasted, no big deal. Use what you have.