Ingredients

• 12 oz. (one package) Polish kielbasa sausage 
• 1 regular can (14 oz.) diced tomatoes
• 1 large (28 oz.) can crushed tomatoes 
• 32 oz. (1 box) chicken stock 
• 1 cup water 
• 1 medium onion 
• 3 small zucchini (chopped into cubes) 
• 3 carrots (sliced in circles)
• 2 celery stalks (diced in small chunks)
• 8-10 baby Dutch yellow potatoes 
• 2 cloves garlic (minced)
• 1 box (8 oz.) chickpea pasta shells 
• 2 cans kidney beans (drained)
• 2 bay leaves
• 1 tsp. dried thyme 
• 1 tsp. dried oregano 
• 1 tsp. garlic powder
• Salt and pepper to taste 
• 3 tbs. olive oil 
• Half a lemon 
• Shredded parmesan

Directions 

• Heat 2 tbs. olive oil in a Dutch oven 
• Sauté onions and garlic until softened
• Add carrots and celery until crisp 
• Add zucchini 
• Add potatoes 
• Add kielbasa 
• Add thyme, oregano, and garlic powder
• Stir everything to coat with flavor 
• Add crushed tomatoes, diced tomatoes, chicken broth
• Add 1 cup of water (depending on the size of your vegetables, you may need a little more than 1 cup)
• Add bay leaves, stir everything together 
• Bring to a boil then simmer for 30 minutes, covered
• Add beans and pasta, cook for another 30 minutes until pasta is tender 
• Add additional water or stock if needed
• Before serving, remove from heat and add juice from half a lemon and 1 tbs. olive oil, stir
• Top each bowl with freshly-grated parmesan and a sprig of basil

Enjoy!