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Ingredients

• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. vegetable oil
• 1 lb Italian sausage - casing removed, lightly sauteed and liquid removed
• 1 c. partly cooked pasta - any shape
• 4 med clv garlic, crushed
• 1/3 c. diced onions
• 1 c. sliced carrots
• 1/2 c. minced celery
• 3 c. diced eggplant - skinned (unless skins are very thin and tender)
• 16 c. water
• 1 x (28 ounce.) can crushed tomatoes
• 1/3 c. mixed dry beans (Romano, kidney, fava, pinto, cranberry, etc.)
• 1 1/2 Tbsp. salt (to taste)
• 4 Tbsp. sugar (to taste)
• 1 tsp pepper
• 3/4 tsp garlic pwdr
• 1 x bay leaf
• 1 tsp basil
• 1/4 tsp celery seed
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh coriander
• 1/4 tsp dry chile pepper
• 2 Tbsp. balsamic vinegar

Description

Lightly Grease Stock Pot Bottom To Prevent Beans From Sticking. Brown Sausage And Drain. Saute/fry Or Possibly Sweat Vegetables (garlic, Onions, Carrots, Celery, Eggplant) In Extra…

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