1 15 ounce can red kidney beans, drained and rinsed
1 15 ounce can great northern beans, drained and rinsed
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.
Originally Submitted
11/15/2017
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