Pasta e Fagioli
Ingredients
Scaled from 6 6 servings (approx. 1.5 cups per serving)
- 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
Instructions
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
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Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
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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.
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Add remaining 1 tablespoon oil to the stockpot.
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Stir in garlic, onion, carrots and celery.
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Cook, stirring occasionally, until tender, about 3-4 minutes.
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Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste.
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Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
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Stir in pasta and beans until heated through.
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Serve immediately.
Nutrition
Per serving
| Calories | 504 |
|---|---|
| Fat | 24 |
| Saturated fat | 8 |
| Trans fat | 0 |
| Unsaturated fat | 16 |
| Cholesterol | 70 |
| Sodium | 980 |
| Carbohydrates | 48 |
| Fiber | 9 |
| Sugar | 7 |
| Protein | 25 |