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1-1/2 lbs Italian sausage (about six), diced
1 onion, peeled & diced
1 carrot, peeled & diced
1 celery stalk, trimmed & diced
3/4 tsp garlic powder
3/4 tsp dried thyme, crushed
3/4 tsp dried basil, crushed
3/4 tsp dried oregano, crushed
15-oz can garbanzo beans, drained & rinsed
2 8-oz cans low-sodium tomato sauce
24-oz low-sodium beef broth
1 C. uncooked medium pasta shells
grated parmesan cheese (optional)
non-stick cooking spray

1. Spray bottom of stock pot with non-stick cooking spray. Add sausage, onion, carrot and celery. Cook until sausage is browned. Drain if sausage releases a lot of fat.
2. Cook pasta shells according to package directions. Drain.
3. Sprinkle seasonings on top of meat mixture. Stir to mix. Add beans and tomato sauce. Stir to mix. Add beef broth. Add cooked pasta shells. Bring to boil, reduce heat and simmer for 5 to 10 minutes to heat through and distribute flavors.

Serves 6-8.

Note: I use mild Italian sausages, not bulk sausage.

Note: Draining and rinsing the canned beans lowers the sodium content.

Note: Feel free to use whatever shape of pasta your family enjoys most.

Note: Grated cheese (parmesan or romano) can be available at the table, for topping.

Note: Also available as a recipe card from The Bleape & Cackle Shoppe.