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Pasta e Fagioli soup
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| 1 cup | Ditalini pasta |
| 2 tbsp | olive oil |
| 1 lb | Italian sausage, casings removed |
| 5 | garlic cloves, minced |
| 1 | onion, diced |
| 1 cup | carrots, chopped, (I always use baby carrots, if using whole carrots, use about 3) |
| 3 stalks | celery, chopped |
| 3 cups | chicken broth |
| 1 (16 oz) can | tomato sauce |
| 1 (15 oz) can | diced tomato |
| 1 tsp | dried basil |
| salt | |
| pepper to taste | |
| 1/2 tsp | Italian seasoning |
| 1 cup | water |
| 1 (15 oz) can | red kidney beans, drained and rinsed |
| 1 (15 oz) can | great northern beans, drained and rinsed |
Directions:
Boil water in a large pot and cook pasta according to directions. Drain and set aside.
Heat 1 tbsp olive oil in dutch over or large pot and cook Italian sausage until cooked through and crumbly. Set aside.
Add remaining 1 tbsp olive oil to pot and cook the garlic, onion, carrots, and celery for about 3-4 minutes, or until tender.
Pour in chicken broth, tomato sauce, dried basil, salt/pepper, Italian seasoning, Italian sausage, and 1 cup of water.
Bring to a boil, then reduce heat to low and allow to simmer for about 15 minutes.
Add in the beans and cooked pasta.
Serve!!
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