Italian Sausage Minestrone *

1 pound ground spicy Italian Sausage
Olive oil
2 celery stalks, chopped
1 yellow onion, chopped
5 garlic cloves, minced
8 oz green beans, trimmed and cut
12 oz artichoke hearts, roughly chopped
2 (15 oz each) cans diced tomatoes
1 tsp dried oregano
salt and pepper, to taste
6 cups beef broth
3/4 cup small pasta
1 can chickpeas, rinsed and drained
1 cup chopped fresh parsley
7 large fresh basil leaves, torn
1/4 cup grated parmesan cheese

Brown Italian sausage until it is fully cooked.  Pour cooked sausage on paper towel lined plate to soak up grease.  Set aside.  In large pot, heat 2 Tbsp olive oil and saute the onion and celery for 2-3 minutes.  Toss in the minced garlic.  Saute for 30 seconds.  Add green beans, artichoke hearts, canned tomatoes, dried oregano, and salt and pepper to taste.  Cook on medium high heat for 5 minutes.  Add cooked sausage and broth; stir to combine.  Continue to cook on medium high heat for another 10 minutes.  Lower the heat to medium low; cover and let simmer for another 15 minutes.  Uncover to add the pasta, chickpeas and parsley.  Raise the heat back to high and cook uncovered for another 9-11 minutes, or until pasta is cooked al dente.  Remove from heat and stir in the fresh basil.  Top with parmesan cheese.

Serves 4