Ingredients

The following ingredients have 4 Servings
  • 1 lbs. Italian Sausage
  • 1 Tbsp. Olive Oil
  • 2 Celery Stalks (cleaned and ¼ inch dice)
  • 2 Carrots (peeled and ¼ inch dice)
  • 1 Medium Yellow Onion (diced)
  • 4 Cloves Garlic (minced)
  • 28 oz Chicken Broth
  • 2 Cups Water
  • 8 oz Tomato Sauce
  • 14 oz Can Diced Tomatoes
  • 1 tsp Parsley
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Thyme
  • 1 tsp Black Pepper
  • ½ tsp Red Pepper Flake
  • ½ tsp salt
  • 8 oz. Ditalini pasta (Uncooked)
  • 14 oz Cannellini Beans (White Kidney Beans, drained not rinsed)
  • 14 oz Red Kidney Beans (drained not rinsed)

Instruction

  • 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.