My Version of Pasta e Fagioli

It's that time of year ... getting cooler. The grill gets put away for a season and the soup pot comes out. This was my version of  Pasta e Fagioli.

I browned some sweet sausage. Sauteed onion, celery and garlic in olive oil. I added chopped yellow squash and zucchini, white beans, black beans, shredded  carrots, and shredded brussel sprouts.  I added everything into a soup pot with a can of fire roasted tomatoes and a large can of tomato sauce. I added enough homemade chicken stock to cover everything by a couple of inches. I added thyme, basil, parsley and oregano.  I cooked everything together while I boiled some ditalini in a separate pot. I added the pasta in the bowls and spooned the soup over. Topped with parm.  Delicious!