Pasta E Fagioli
This Pasta E Fagioli is PACKED with flavor and perfect for a fall or winter night. Try it out today!
Servings: 8 servings
Calories: 506kcal
Ingredients
- 1 tbsp olive oil
- 1 lb ground Italian sausage
- 1 onion diced
- 3 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 4 cups chicken stock
- 1½ tsp dried basil
- 1½ tsp dried oregano
- 1 tsp dried thyme
- 1 tsp crushed red pepper more or less to taste
- 1 tsp salt
- ½ tsp black pepper
- 1 cup ditalini pasta uncooked
- 15 oz kidney beans drained and rinsed
- 15 oz great northern beans drained and rinsed
Instructions
- Heat the oil in a large stockpot over medium high heat. Add the sausage and cook while crumbling until browned. Drain and return to the pot. Add the carrots, onion and celery and cook about 5 minutes. Add the garlic and cook about 2 minutes, or until fragrant.
- Add the diced tomatoes, tomato sauce, chicken stock and all seasonings. Mix together and allow to come to a boil.
- Reduce the heat to medium-low, add in the pasta and cook until the pasta is tender. Add in the beans and cook for a couple minutes, or until the beans are heated through. Serve and enjoy!
Nutrition
Sodium: 1264mg | Calcium: 124mg | Vitamin C: 15mg | Vitamin A: 4251IU | Sugar: 8g | Fiber: 11g | Potassium: 1157mg | Cholesterol: 47mg | Calories: 506kcal | Monounsaturated Fat: 10g | Polyunsaturated Fat: 3g | Saturated Fat: 7g | Fat: 22g | Protein: 25g | Carbohydrates: 54g | Iron: 6mg
