Olive Garden Pasta e Fagioli

Ingredients:

• • 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

  • 3/4 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

Directions:

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

  2. 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.

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

  4. 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.

  5. Stir in pasta and beans until heated through.

  6. Serve immediately.

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