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Name: Pasta Fagioli
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 cup ditalini pasta; 2 tablespoons olive oil divided; 1 pound italian sausage mild and spicy; 3 cloves garlic; 1 onion diced; 3 carrots peeled and diced; 2 stalks celery diced; 3 cups Chicken broth; 16 ounces tomato sauce; 15 ounces diced tomatoes; 1 teaspoon Basil; 1 teaspoon Dried oregano; 3/4 teaspoon Thyme; salt and pepper; 15 ounces red kidney beans drained and rinsed; 15 ounces great northern beans drained and rinsed

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INGREDIENTS

1 cup ditalini pasta
2 tablespoons olive oil ; divided
1 pound italian sausage ; mild and spicy
3 cloves garlic
1 onion ; diced
3 carrots ; peeled and diced
2 stalks celery ; diced
3 cups Chicken broth
16 ounces tomato sauce
15 ounces diced tomatoes
1 teaspoon Basil
1 teaspoon Dried oregano
3/4 teaspoon Thyme
salt and pepper
15 ounces red kidney beans ; drained and rinsed
15 ounces great northern beans ; drained and rinsed

Servings

INSTRUCTIONS

In a large pot of boiling 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.

Can be made without the beans.

NOTES

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Pasta Fagioli

1 cup ditalini pasta 
2 tablespoons olive oil divided
1  pound  italian sausage mild and spicy
3 cloves garlic 
1  onion diced
3  carrots peeled and diced
2 stalks celery diced
3 cups Chicken broth 
16 ounces tomato sauce 
15 ounces diced tomatoes 
1 teaspoon Basil 
1 teaspoon Dried oregano 
3/4 teaspoon Thyme 
  salt and pepper 
15  ounces red kidney beans drained and rinsed
15 ounces great northern beans drained and rinsed

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

Stir in pasta and beans until heated through.

Can be made without the beans.

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Nutrition

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Serving Size: 1 Serving (1081g)
Recipe Makes: 6 Servings

Calories: 1895
Calories from Fat: 1072 (57%)

Amt Per Serving		% DV

	Total Fat 119.2g	159 %
	Saturated Fat 35.5g	177 %
	Monounsaturated Fat 50.4g
	Polyunsanturated Fat 23.8g
Cholesterol 544.7mg		168 %
Sodium 1649.2mg		57 %
Potassium 2424.6mg		64 %
Total Carbohydrate 58.9g		17 %
	Dietary Fiber 10.7g	43 %
	Sugars, other 48.2g
Protein 140.4g		201 %
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: 1895

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