Ingredients: |
Ingredients: 1 cup (uncooked) ditalini pasta - Can definitely use a little more
2 tablespoons olive oil, divided
1 pound spicy Italian sausage, casing removed - Can also use italian meatballs
+ leftover ground beef
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth (you can go a little light on this for more heartiness)
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes (I use another 15 ounces of tomato sauce instead)
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 cup chopped flat Italian parsely
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) can Red Kidney beans, drained and rinsed
1 (15-ounce) can Great Northern beans, drained and rinsed
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Directions: |
Directions: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.
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 parsely; 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. |
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