Pasta E Fagioli

Ingredients:

  • 1 cup ditalini pasta
  • 2 tablespoons olive oildivided
  • 1 pound spicy Italian sausagecasing removed
  • 3 cloves garlicminced
  • 1 oniondiced
  • 3 carrotspeeled and diced
  • 2 stalks celerydiced
  • 3 cups chicken broth
  • 1 16-ounce can tomato sauce
  • 1 15-ounce can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • Kosher salt and freshly ground black pepperto taste
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 15-ounce can Great Northern beans, drained and rinsed

INSTRUCTIONS
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet 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.
  • Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian 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.
From https://damndelicious.net/2014/05/17/olive-garden-pasta-e-fagioli/

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