Recipe to die for ITALIAN SOUP

The body of Louis "Pretty" Amberg hangs out of his car in Brooklyn 

Serves: 8 to 12
½ pound Italian sausage cut into ½-inch pieces
¾ cup chopped onion
1 clove of garlic, minced
2 14.5-ounce cans of beef broth
16 ounces stewed tomatoes
½ cup dry white wine
½ teaspoon sugar
½ teaspoon oregano
½ teaspoon basil
½ teaspoon marjoram
¼ teaspoon thyme
2 ounces uncooked pasta
(penne or rotini work well)
1 cup diced carrots
1 cup green beans or northern beans
In a large pot, sauté sausage, onion and garlic on medium heat until onions are translucent, about 8 minutes.
Add broth, tomatoes, wine, sugar, oregano, basil, marjoram and thyme. Bring to a boil then simmer about 10 minutes.
Add carrots and beans then simmer 10  minutes.
Add pasta, bring back to a boil then simmer six to eight minutes.
Serve hot with Italian sandwiches or with a hunk of your favorite bread.