1. Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towelling. 2. In a 16 cup (4L) saucepan, saute onion and garlic in oil until softened. 3. Add celery, carrot, and red pepper. Cook, stirring frequently for 3 minutes. 4. Add tomatoes and seasonings. 5. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked, 10-15 minutes. 6. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavours are blended. 7. Season with salt and pepper as desired. Notes: Tried March 7, 1998 - Quick to put together and tasty. Used Ditalini pasta. Per Serving: Calories: 244 Fat: 8.2 grams Fibre: 6.5 grams CFF 29.6 Posted to recipelu-digest by RecipeLu on Mar 07, 1998