Description
1 lb. Italian Sausage 1 Tbsp. Olive Oil 2 Celery Stalks, cleaned and 1⁄4 inch dice 2 Carrots, peeled and 1⁄4 inch dice 1 Medium Yellow Onion, diced 4 Cloves Garlic, minced 2 Cans Chicken Broth 2 Cups Water 1 Can Tomato Sauce 1 Can Diced Tomatoes 1 tsp. Parsley 1 tsp. Oregano 1 tsp. Basil 1 tsp. Thyme 1 tsp. Black Pepper 1⁄2 tsp. Red Pepper Flake 1⁄2 tsp. Salt 8 oz. Uncooked Ditalini pasta 1 Can Cannellini Beans (White Kidney Beans), drained not rinsed 1 Can Red Kidney Beans, drained not rinsed
Ingredients
Scale
- 1 lb. Italian Sausage
- 1 Tbsp. Olive Oil
- 2 Celery Stalks, cleaned and 1⁄4 inch dice
- 2 Carrots, peeled and 1⁄4 inch dice
- 1 Medium Yellow Onion, diced
- 4 Cloves Garlic, minced
- 2 Cans Chicken Broth
- 2 Cups Water
- 1 Can Tomato Sauce
- 1 Can Diced Tomatoes
- 1 tsp. Parsley
- 1 tsp. Oregano
- 1 tsp. Basil
- 1 tsp. Thyme
- 1 tsp. Black Pepper
- 1⁄2 tsp. Red Pepper Flake
- 1⁄2 tsp. Salt
- 8 oz. Uncooked Ditalini pasta
- 1 Can Cannellini Beans (White Kidney Beans), drained not rinsed
- 1 Can Red Kidney Beans, drained not rinsed
Instructions
- In a Dutch oven over medium heat brown the sausage, breaking it up into as small of pieces as you can.
- Drain and set aside.
- Return the Dutch oven to the heat add the Olive oil, Celery, Carrots and Onion.
- Cook until the onion starts to turn translucent, 4‐5 minutes.
- Add the Garlic and cook another minute.
- Add 1 can Chicken Broth, Water, Tomato Sauce, Diced Tomatoes, Parsley, Oregano, Basil, Thyme, Black Pepper, Red Pepper Flake and salt bring to boil and reduce to a simmer.
- Add in the Pasta and cook until Al dente, 10‐15 minutes.
- Add additional chicken broth as necessary to maintain desired liquid level.
- Add the Cannellini and Kidney beans and simmer until heated through, about 3 minutes.
- Serve hot.
