Copy Cat Olive Garden Pasta e Fagioli

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 Can Cannellini beans
  • 2 Carrots
  • 2 Celery stalks
  • 4 Cloves Garlic
  • 1 Can Kidney beans, red
  • 1 Teas basil
  • 1 Teas oregano
  • 1 Teas. parsley
  • 1 Teas thyme
  • 1 Can Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 2 Cans Chicken broth

• Condiments

  • 1 Can Tomato sauce

• Pasta & Grains

  • 8 oz Ditalini pasta

• Baking & Spices

  • 1 Teas. black pepper
  • 1/2 Teas. red pepper flake
  • 1/2 Teas. salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on afewshortcuts.com

Description

Ingredients

• 1 lbs. Italian Sausage
• 1 Tbsp. Olive Oil
• 2 Celery Stalks, cleaned and ¼ inch dice
• 2 Carrots, peeled and ¼ inch dice
• 1 Medium Yellow Onion, diced
• 4 Cloves Garlic, minced
• 2 Cans Chicken Broth
• 2 Cups Water
• 1 Can Tomato Sauce
• 1 Can Diced Tomatoes
• 1 teas. Parsley
• 1 teas. Oregano
• 1 teas. Basil
• 1 teas. Thyme
• 1 teas. Black Pepper
• ½ teas. Red Pepper Flake
• ½ teas. Salt
• 8 oz. Uncooked Ditalini pasta
• 1 Can Cannellini Beans (White Kidney Beans), drained not rinsed
• 1 Can Red Kidney Beans, drained not rinsed

Directions

• In a Dutch oven over medium heat brown the sausage, breaking it up into as small of pieces as you can. Drain and set aside.
• Return the Dutch oven to the heat add the Olive oil, Celery, Carrots and Onion. Cook until the onion starts to turn translucent, 4-5 minutes.
• Add the Garlic and cook another minute.
• Add 1 can Chicken Broth, Water, Tomato Sauce, Diced Tomatoes, Parsley, Oregano, Basil, Thyme, Black Pepper, Red Pepper Flake and salt bring to boil and reduce to a simmer.
• Add in the Pasta and cook until Al dente, 10-15 minutes.
• Add additional chicken broth as necessary to maintain desired liquid level.
• Add the Cannellini and Kidney beans and simmer until heated through, about 3 minutes.
• Serve hot.