1. Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towelling.

2. In a 16 cup (4L) saucepan, saute onion and garlic in oil until softened.

3. Add celery, carrot, and red pepper. Cook, stirring frequently for 3 minutes.

4. Add tomatoes and seasonings.

5. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked, 10-15 minutes.

6. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavours are blended.

7. Season with salt and pepper as desired.

pasta.

Per Serving: Calories: 244 Fat: 8.2 grams Fibre: 6.5 grams Cff 29.6