Slice and brown one pound of Polish Kielbasa sausage and set aside. I know, this is minestrone soup and polish sausage? It tastes good and will not adversely affect you or send you into therapy.
While the sausage is browning, mince 2 cloves of garlic, dice 1 medium onion, 2 stalks of celery and slice 2 carrots.
In a large heavy stock pot, heat 2 tablespoons of extra virgin olive oil and add the onions, carrots, garlic and celery. Saute until onions are translucent.
Add one russet potato peeled and cubed and one 14.5 ounce can of diced tomatoes. Let this simmer for about 10 minutes.
While the tomatoes and potatoes are cooking down, open a can of cannellini beans and drain and rinse them. Put 3/4 cup of canellini beans and 1/4 cup of beef broth in the food processor.
Pulse food processor until mixture is almost smooth. Pour into soup pot. I think I saw Giada do this once...and it's supposed to make the soup thicker...I thought it was just kinda fun and different to do. Add 32 ounces of beef broth to pot, 1/4 teaspoon red pepper flakes and 1 stem of rosemary.
Oh, I had a Parmigiana Reggiano rind in the fridge. I read somewhere to hang on to these and add them to soups and gravies, so I tossed this in the soup too. Then add the sausage back in ans 1/2 lb of your favorite small pasta and let the soup simmer for about 15 minutes until the pasta is thoroughly cooked.
Once pasta is cooked add the rest of the cannellini beans and 2 tablespoons of freshly chopped parsley. Let the soup simmer for another 5 minutes until the beans are heated through.
Serve with a crunchy piece of toasted ciabatta bread. Who could turn down a hearty soup like this?