½ lb.Italian sausage diced
1 clove garlic, minced
14 oz.beef broth
½ cup sliced carrots
½ cupcooked great Northern beans, undrained
1 small zucchini, cubed
¼ teaspoon ground black pepper
½ cup tubetini pasta
In a stockpot brown sausage with garlic. Stir in broth, sauce and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid, tubetini pasta and zucchini. Cover, and simmer another 8 minutes, or until zucchini is tender.
Remove from heat, and serve with a loaf of crusty Italian bread. Garnished with shaved Reggianno Parmagiana cheese