1 to 1 1/2 lbs Italian sausage (hot or mild), cut into chunks
1 cup each onion and celery chopped
2 TBSP olive oil
2 tsp minced garlic
2 TBSP oregano
2 cans each, cannellini beans, diced tomatoes and chicken stock
4 to 8 oz thin spaghetti
In a large, heavy stew pot, heat olive oil and add onion and celery. Cook, stirring, until onion is translucent. Stir in sausage and continue to cook, stirring until sausage loses its color. Stir in garlic and oregano and cook aboaut 30 seconds. Add all canned ingredients and bring to a full boil. Lower heat and allow to simmer about 30 minutes. Bring back to a full boil and stir in spaghetti and cook about 5 minutes or until al dente. Serve hot with Parmesan cheese.
How much spaghetti you use depends on how you want your soup. If you use 4 oz, you will have lots of soup. If you use 8 oz, your soup will be very thick. You choose.