Cook's Corner Ron Mikulak Coals Artisan Pizza's pasta e fagioli soup 1 tablespoon olive oil 1/2 pound Italian sausage (meat removed from casing) 1/2 pound ground beef 1 onion, peeled and diced 3 or 4 banana peppers, seeds removed and diced 1 green pepper, seeds removed and diced 1 tablespoon minced garlic 1 quart beef or chicken stock 28-ounce can tomato sauce (your choice) 1/2 cup Boars Head pepperoni, cut into medium dice 1 cup ditalini or tubetti pasta 2 15-ounce cans cannelini beans, drained and rinsed 1 tablespoon fresh rosemary, minced 1 tablespoon fresh oregano, minced 1/2 tablespoon Lawry's seasoning salt 1/2 teaspoon ground black pepper In a soup pot, heat the olive oil and, when shimmery, add the sausage and ground beef and saute until lightly browned.