This soup is about as simple as they come. Quick to throw together, ready in an hour, and perfect for a cold day. Perfect for any day. Just don't forget the unlimited bread sticks.
In a large Dutch Oven over medium high heat, brown the sausage, about 5 - 7 minutes. Drain fat.
Add the onion, carrot, celery and garlic and cook until softened, about 8 - 10 minutes.
Stir in the beef broth and scrape up any browned bits.
Add the tomatoes, beans, tomato sauce, vinegar and herbs. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for about an hour.
Meanwhile cook pasta according to package for just al dente. Drain.
Before serving soup, stir in pasta (add more beef broth if needed to accommodate pasta).
Serve with fresh parmesan cheese and freshly grated black pepper on top.