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Name: Pasta E Fagioli (Olive Garden)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 pound Italian Sausage (Mild or Sweet) casing removed; 1 cup Ditalini Pasta; 3 cups Chicken Broth; 1 cup Water; 2 tablespoons Olive Oil divided; 3 cloves Garlic minced; 1 Onion diced; 3 Carrots peeled and chopped; 2 Celery chopped; 1 can (16 oz) Tomato Sauce; 1 can (15 oz) Tomatoes (Diced); 1 can (15 oz) Kidney Beans (Red) drained and rinsed; 1 can (15 oz) Kidney Beans (White) drained and rinsed; 1 teaspoon Basil; 1 teaspoon Oregano; 3/4 teaspoon Thyme; Salt; Black pepper

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INGREDIENTS

1 pound Italian Sausage (Mild or Sweet) ; casing removed
1 cup Ditalini Pasta
3 cups Chicken Broth
1 cup Water
2 tablespoons Olive Oil ; divided
3 cloves Garlic ; minced
1 Onion ; diced
3 Carrots ; peeled and chopped
2 Celery ; chopped
1 can (16 oz) Tomato Sauce
1 can (15 oz) Tomatoes (Diced)
1 can (15 oz) Kidney Beans (Red) ; drained and rinsed
1 can (15 oz) Kidney Beans (White) ; drained and rinsed
1 teaspoon Basil
1 teaspoon Oregano
3/4 teaspoon Thyme
Salt
Black pepper

INSTRUCTIONS

Cook pasta in salted water; Drain well and set aside

Heat 1/2 of olive oil in large pot over medium heat; Add sausage and cook until browned, about 3-5 minutes (crumble the sausage as it cooks); Drain and set aside

Add remaining olive oil to pot and stir in garlic, onion, carrots and celery; Cook and stir occasionally until tender (3-4 minutes)

Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, sausage and water; Season with salt and pepper

Bring to boil; Reduce heat and simmer, covered, until vegetables are tender (10-15 minutes)

Stir in pasta and beans; Simmer until heated through

Serve immediately

NOTES

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Pasta E Fagioli (Olive Garden)

1 pound Italian Sausage (Mild or Sweet) casing removed
1 cup Ditalini Pasta
3 cups Chicken Broth
1 cup Water
2 tablespoons Olive Oil divided
3 cloves Garlic minced
1 Onion diced
3 Carrots peeled and chopped
2 Celery chopped
1 can (16 oz) Tomato Sauce
1 can (15 oz) Tomatoes (Diced)
1 can (15 oz) Kidney Beans (Red) drained and rinsed
1 can (15 oz) Kidney Beans (White) drained and rinsed
1 teaspoon Basil
1 teaspoon Oregano
3/4 teaspoon Thyme
 Salt
 Black pepper

Cook pasta in salted water;  Drain well and set aside
Heat 1/2 of olive oil in large pot over medium heat;  Add sausage and cook until browned, about 3-5 minutes (crumble the sausage as it cooks); Drain and set aside
Add remaining olive oil to pot and stir in garlic, onion, carrots and celery;  Cook and stir occasionally until tender (3-4 minutes)
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, sausage and water;  Season with salt and pepper
Bring to boil;  Reduce heat and simmer, covered, until vegetables are tender (10-15 minutes)
Stir in pasta and beans;  Simmer until heated through
Serve immediately

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Nutrition

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Serving Size: 1 Serving (681g)
Recipe Makes: 8 Servings

Calories: 1110
Calories from Fat: 639 (58%)

Amt Per Serving		% DV

	Total Fat 71g	95 %
	Saturated Fat 20.1g	100 %
	Monounsaturated Fat 29.4g
	Polyunsanturated Fat 15.3g
Cholesterol 365.4mg		112 %
Sodium 652.3mg		22 %
Potassium 1235.7mg		33 %
Total Carbohydrate 22.8g		7 %
	Dietary Fiber 2g	8 %
	Sugars, other 20.9g
Protein 90g		129 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1110

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