Ingredients: |
Ingredients: 2 Tbsp olive oil 1 lb Italian Sausage 1 1/2 cups chopped yellow onion- (1 whole large onion) 2 cup diced carrots (about 4-5 medium) 2 cup diced celery (about 6-7 stalks) 4 cloves garlic, minced (1.5 Tbsp) 3 (8 oz) cans tomato sauce 3 14.5 oz cans chicken broth 1/2 cup water, then more as desired- typically use more chicken broth 1 (15 oz) can diced tomatoes with Italian seasoning 1 (15 oz) can crushed tomatoes 2 tsp granulated sugar 2 1/2 tsp dried basil 2 tsp dried oregano 1 tsp dried thyme 1 tsp dried marjoram Salt and freshly ground black pepper 1- 2 cup dry ditalini pasta 1 (15 oz) can dark red kidney beans, drained and rinsed 1 (15 oz) can great northern beans, drained and rinsed Finely shredded Romano or Parmesan cheese , for serving 3 Tbsp minced fresh parsley
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Directions: |
Directions:1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in sausage and cook, stirring occasionally until cooked through. 2. Drain fat then transfer sausage to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. 3. Add onions, carrots, and celery and sauté over medium-high heat until tender about 6 minutes, add garlic and sauté 1 minute longer. 4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked sausage then season with salt and pepper to taste. 5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente. 7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. 8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese. |