ARE YOU HUNGRY? AWESOME MINESTRONE RECIPE!

This is from the Johnsonville Brats website, however, I am adding chopped carrots to mine, too, and probably fresh basil & oregano, which when you add fresh, you add two-thirds MORE and add them in the last few minutes of cooking time (and not at a boil but a simmer) to preserve their freshness. I don't have red wine in the house, but you can sub in more beef broth, or even veggie broth instead. I also don't like hot sausage, so I'll go with their mild sausage. So after all the alterations, it's now my own recipe! :)

Hearty Minestrone
1 package (19 ounce) JOHNSONVILLE® Italian Hot Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
1 medium red bell pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
4 cups beef broth
2 cups uncooked small shell pasta
1 can (15.5 ounce) Great Northern beans, rinsed and drained
1 can (14.5 ounce) whole tomatoes, chopped
1 medium zucchini, chopped
1 medium potato, peeled and chopped
1 cup red wine
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper


Preparation

1 Remove sausage from casing and cut into chunks.
2 In large stockpot, sauté sausage over medium heat until browned on all sides, about 5 minutes.
3 Add the red pepper, onion and celery; sauté 5 minutes longer or until vegetables are tender.
4 Add the remaining ingredients; bring to a boil.
5 Reduce heat to low; cover and simmer for 20 to 25 minutes or until pasta is tender.