Pasta E Fagioli
Total Time: 1 hourYield: 6 Servings
Source: damndelicious.net
Category: Soup
Ingredients
1 cup Ditalini2 tablespoons Olive Oil
1 pound Italian Sausage (casings removed)
3 cloves Garlic (minced)
1 whole Onion (diced)
3 whole Carrots (peeled and diced)
2 whole Celery Stalks (diced)
3 cups Chicken Broth
16 ounces Tomato Sauce
15 ounces Diced Tomatoes
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
3⁄4 teaspoons Dried Thyme
15 ounces Kidney Beans (drained and rinsed)
15 ounces Great Northern Beans (drained and rinsed)
dash Salt
dash Ground Black Pepper
Directions
- In a large pot of boiling water, cook pasta according to package instructions; drain well and set aside.
- Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
- Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, sausage and 1 cup water; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes. Stir in pasta and beans until heated through. Serve immediately.