4 Tbsp of olive oil
1 large cooking onion, diced
4 cloves of garlic, minced
1 tsp of red pepper flakes
2 stalks of celery, sliced
2 large carrots, sliced
1 package of Hot Italian Beyond Sausage, thinly sliced
1 can of diced tomatoes
1 can of kidney beans, drained and rinsed
6 cups of vegetable stock
1 cup of macaroni pasta
1 cup of red cabbage, shredded
1 Tbsp of Frank's hot sauce
Lemon to taste
Salt and fresh pepper to taste
2 bay leaves
Fresh bread, optional
Heat olive oil in a large pot or dutch oven over medium-high heat.
Add sausage and red pepper flakes, stirring occasionally while you prep your vegetables.
Add the garlic to the pan with the bay leaves as soon as the sausage turns brown, followed by the onions.
Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Cook for 10 minutes, stirring regularly, or until softened and caramelized.
Pour in the tinned tomatoes, beans and stock.
Add the pasta. Cover and leave to simmer for 10 and then add cabbage. Cook for another 5 minutes until pasta is ready and the soup has thickened to your liking.
Season the soup with hot sauce and fresh lemon. Serve it with fresh cracked pepper a drizzle of olive oil and fresh bread.