Pasta Fagioli

Ingredients

• 1 cup ditalini pasta, cooked
• 2 tbsp olive oil
• 1 lb spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks of celery, diced
• 3 cups chicken broth
• 1 can (16 oz) tomato sauce
• 1 can (15 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• ¾ tsp dried thyme
• 1 can (15 oz) red kidney beans
• 1 can (15 oz) great northern beans
• Salt and pepper to taste

Directions

In large pot, heat 1 tbsp of olive oil over medium heat. Add sausage to skillet and cook until browned and crumbled, about 3-5 minutes. Drain excess fat and set aside. Add remaining olive oil to the stockpot. Add 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, sausage and 1 cup of water. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-15 minutes. Stir in pasta and beans. Stir until heated through.