Pasta E Fagioli #

Ingredients #

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium sweet onion, diced
• 4 cups chicken stock
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can red kidney beans, , drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup ditalini pasta (or a whole box if you’re trying to make it a stew)

Instructions #

• Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.

Original Recipe #

Damn Delicious