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Olive Garden style Pasta E Fagioli Recipe

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This recipe for Olive Garden style Pasta E Fagioli is from The Smith Family 2018 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Ditalini pasta (Back in the day this was called macaroni salad)
2 TBSP Olive oil, divided
1 lb spice Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 Cups chicken broth
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
Kosher salt & fresh ground pepper, to taste
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can Great Northern Beans, drained and rinsed
1 C. water
Directions:
Directions:
In a large pot boiling salted water, cook pasta according to package instructions, drain well and set aside.

Heat 1 Tbsp of Olive oil in a large stock pot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble as it cooks; drain excess fat and set meat aside.

Add remaining 1 Tbsp of Olive 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 of 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 in soup bowls & enjoy~
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is a delicious soup for a chilly day. You can freeze left overs too!

 

 

 

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