Pasta Fagioli Soup
1 cup ditalini pasta (I used macaroni pasta instead)
2 Tblsp olive oil, divided
1 lb spicy italian sausage, casing removed, or regular italian sausage, or turkey sausage
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth
1 (16oz) can tomato sauce
1 (15oz) can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
kosher salt and freshly ground black pepper, to taste
1 (15oz) can red kidney beans, drained and rinsed
1 (15oz) can white beans, drained and rinsed
In a large pot of boiling salt water, cook pasta according to package directions; drain well and set aside.
Heat 1 Tblsp 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 Tblsp oil to the stockpot. cook onion, carrots and celery. Cook, stirring occasionally, until tender about 3-4 minutes. Add in the garlic and cook 1 additional minute.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until veggies are tender, about 10-15 minutes. Stir in pasta and beans and cook another 4-5 minutes until heated through. Serve immediately. EnJOY!
