Categories: Soup

Ingredients

• 1 can of each Great Northern beans and red kidney beans, drained and rinsed
• 1 lb. spicy Italian sausage, casing removed
• 3 carrots, peeled and diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup Ditalini pasta
• 2 celery stalks, diced
• 16 oz. can tomato sauce
• 3 cups chicken broth
• 15 oz. can diced tomatoes
• 3/4 tsp dried thyme
• 1 tsp dried basil
• 2 tbsp olive oil, divided
• 1 tsp dried oregano
• Kosher salt and black pepper, to taste

Directions

1. Prepare the pasta in a large pot of boiling salted water as directed. Drain well and set aside.

2. Over medium heat in a Dutch oven, heat 1 tbsp olive oil. Once hot, cook the Italian sausage for 3 to 5 minutes, until browned; crumble as it cooks. Drain any excess fat and set aside.

3. Add int he leftover remaining 1 tbsp olive oil to the Dutch oven. Stir in onion, garlic, celery and carrots. Cook for 3 to 5 minutes more, until tender, stirring occasionally.

4. Whisk in the tomato sauce, thyme, Italian sausage, diced tomatoes, oregano, basil, 1 cup water and chicken broth; season with salt and pepper. Bring everything together to a boil; decrease heat and let simmer for 10 to 15 minutes, until the vegetables are tender, covered.

5. Stir in beans and pasta until heated through.

6. Serve immediately and enjoy.

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