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Name: Pasta e Fagioli with Caesar salad and italian bread
Prep time: 10 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup ditalini pasta; 2 tbsp oilive oil divided; 1 lb Italian sausage, spicy casing removed; 3 cloves garlic minced; 1 onion diced; 3 carrots peeled and diced; 2 stalks celery diced; 3 cups chicken broth; 1 16-oz can tomato sauce; 1 15-oz can diced tomatoes; 1 tsp dried basil; 1 tsp dried oregano; 3/4 tsp dried thyme; salt and pepper; 1 15-oz can red kidney beans drained and rinsed; 1 15-oz can Great Northern beans drained and rinsed; 2 bags Caesar salad kits; 1 loaf italian bread; Shredded Parmesan

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INGREDIENTS

1 cup ditalini pasta
2 tbsp oilive oil ; divided
1 lb Italian sausage, spicy ; casing removed
3 cloves garlic ; minced
1 onion ; diced
3 carrots ; peeled and diced
2 stalks celery ; diced
3 cups chicken broth
1 16-oz can tomato sauce
1 15-oz can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
salt and pepper
1 15-oz can red kidney beans ; drained and rinsed
1 15-oz can Great Northern beans ; drained and rinsed
2 bags Caesar salad kits
1 loaf italian bread
Shredded Parmesan

Servings

INSTRUCTIONS

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.

Heat 1 tablespoon 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 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.

Stir in pasta and beans until heated through.

Top with Parmesan cheese. Serve immediately.

NOTES

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Pasta e Fagioli with Caesar salad and italian bread

1 cup ditalini pasta 
2 tbsp oilive oil divided
1 lb Italian sausage, spicy casing removed
3 cloves garlic minced
1  onion diced
3  carrots peeled and diced
2 stalks celery diced
3 cups chicken broth 
1 16-oz can tomato sauce 
1 15-oz can diced tomatoes 
1 tsp dried basil 
1 tsp dried oregano 
3/4 tsp dried thyme 
  salt and pepper 
1 15-oz can red kidney beans drained and rinsed
1 15-oz can Great Northern beans drained and rinsed
2 bags Caesar salad kits 
1 loaf italian bread 
  Shredded Parmesan

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat 1 tablespoon 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 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta and beans until heated through.
Top with Parmesan cheese. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (6676g)
Recipe Makes: Servings

Calories: 12457
Calories from Fat: 7013 (56%)

Amt Per Serving		% DV

	Total Fat 779.2g	1039 %
	Saturated Fat 243.4g	1217 %
	Monounsaturated Fat 329.7g
	Polyunsanturated Fat 146.3g
Cholesterol 3383.5mg		1041 %
Sodium 11510.1mg		397 %
Potassium 15204.2mg		400 %
Total Carbohydrate 406.5g		120 %
	Dietary Fiber 68.6g	274 %
	Sugars, other 337.9g
Protein 918.7g		1312 %
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: 12457

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