Yield: 10 servings
In a large Dutch oven over medium-high heat, cook the sausage, onions, carrots and celery for 7 minutes or until the sausage is browned. Drain well and add the stock, tomatoes, dark red kidney bean, light red kidney beans and Northern beans.
Bring to a boil, then reduce the heat to medium-low and simmer 20 minutes. Add the pasta and cook 9 minutes longer. Stir in the salt and pepper and serve warm with a garnish of fresh parsley.
Pair with Iroquois Red from the Winery at Belle Meade Plantation
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