Minestrone Soup

Yesterday was one of the first cooler days we've had in Northern California.  By that I mean it was only in the 60's.  I have no objection to making soup when the weather is warm, but there is just something comforting about a hot bowl of soup when it's cold out!  This definitely hit the spot.  I hope you'll give it a try this fall/winter!

Ingredients:
1 lb. Mild Italian Sausage
1 yellow onion chopped
2 cloves minced garlic
4 ribs of celery
2 cups of baby carrots
1 can of red kidney beans drained and rinsed
1 jar of marinara sauce
1 quart of beef broth
1 cup of water
1/2 cup of red or white wine
1 sprig of fresh rosemary
2 sprigs of fresh oregano
4 sprigs of fresh thyme
1/2 lb of elbow noodles
2 tbs. olive oil
salt and pepper to taste
parmesan cheese

Directions:
In a large dutch oven heat pot over medium high heat, add olive oil and sausage.  Cook sausage until golden brown.  Add onion, garlic, celery and carrots.  Cook until onion begins to soften.  Add wine and scrape all the brown sausage bits up that may be stuck to the bottom of the pot with a wooden spoon.  Add broth, marinara, water, kidney beans and herbs.  Bring to a boil and taste for seasoning. (Be careful it's hot!)  Add salt and pepper as needed.  Lower heat to a simmer and continue to cook until the vegetables are tender, about an hour.  Garnish with celery leaves and parmesan cheese and serve with garlic bread or cheddar garlic biscuits.  Enjoy!