Gluten Free Minestrone with Italian Sausage

1 tablespoon olive oil or vegetable oil
1 lb sweet Italian sausage ( I used Al Fresco Chicken Sausage)
1 medium onion, chopped
2 medium carrots, coarsely chopped
2 teaspoons dried basil
2 teaspoons finely chopped garlic
6 cups beef broth ( I used homemade)
2 cups diced tomatoes (28 oz. can untrained)
1 can northern beans, drained & rinsed
1 cup uncooked gluten free elbow macaroni
1 medium zucchini, sliced
1 cup frozen cut green beans

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to7 minutes, stirring frequently, until sausage is cooked.

2. Stir in next 3 ingredients. Heat to boiling. Reduce heat to medium-low; cover and cook for 7 to 8 minutes stirring occasionally.

3. Stir in remaining ingredients. Increase heat and bring back to boiling. Cook 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.