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Olive Garden Pasta E Fagioli Recipe

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This recipe for Olive Garden Pasta E Fagioli is from The Glossner Family Cookbook Project, 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
2 tablespoons olive oil, divided
1 pound spicy 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 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 pepper, to taste
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can Great Northern beans, drained and rinsed
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; 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
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