Directions

• Heat the Olive Oil in a large pot over medium heat. Add the sliced Capital Garlic Sausage, chopped Celery, and Carrots. Sauté until the sausage has slightly browned and the vegetables have begun to soften. Speed up the softening of the veggies by adding a pinch of Sea Salt.
• Mix in the chopped Onions and Green Cabbage, continuing to sauté until the vegetables are soft and the onions are translucent.
• Stir in the Strained Tomato or Crushed Tomatoes, ensuring there is enough to coat all the ingredients. Cook down until the tomato forms a thick paste around the meat and veggies.
• Pour in the Chicken Broth or Bouillon Water into the pot until it's nearly full, allowing room for the pasta to be added later. Season with Sea Salt and Black Pepper to taste, but be cautious as the soup will develop more flavour as it cooks.
• Bring the soup to a boil, then add the Pasta. Let it cook until it's almost done.
• When the pasta is nearly cooked, incorporate the finely chopped Garlic and the strained Kidney Beans into the soup. For a milder garlic flavour, add it earlier after the onions have been sautéed.
• Let the soup simmer for a few more minutes. Taste and adjust seasoning with Sea Salt if necessary.
• Serve the soup hot, garnished with grated Parmigiano-Reggiano Cheese, and if desired, a few drops of hot sauce.