| Yield | |
|---|---|
| Source | https://damndelicious.net/2014/05/17/olive-garden-pasta-e-fagioli/ |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | https://damndelicious.net/2014/05/17/olive-garden-pasta-e-fagioli/ |
| Prep time | 1 hour |
| 1 | Cup | Ditalini |
| 2 | Tablespoon | Olive Oil |
| 1 | Pound | Italian Sausage (casings removed) |
| 3 | Clove | Garlic (minced) |
| 1 | Onion (diced) | |
| 3 | Carrots (peeled and diced) | |
| 2 | Celery Stalks (diced) | |
| 3 | Cup | Chicken Broth |
| 16 | Ounce | Tomato Sauce |
| 15 | Ounce | Diced Tomatoes |
| 1 | Teaspoon | Dried Basil |
| 1 | Teaspoon | Dried Oregano |
| 3⁄4 | Teaspoon | Dried Thyme |
| 15 | Ounce | Kidney Beans (drained and rinsed) |
| 15 | Ounce | Great Northern Beans (drained and rinsed) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.In a large pot of boiling water, cook pasta according to package instructions; drain well and set aside.
2.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.
3.Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4.Add in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, sausage and 1 cup water; season with salt and pepper, to taste.
5.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.