Pasta e Fagiioli (Olive Garden clone)

Ingredients:

• 1 cup ditalini pasta
• 1 tablespoon olive oil
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can Great Northern beans, drained and rinsed

Directions:

1. Cook pasta according to package instructions; drain well and set aside.
2. Cook Italian sausage in a skillet, crumbling as it cooks until browned, drain excess fat and set aside.
3. Add 1 tablespoon oil to the skillet. Stir in carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add onions and garlic. Cook another 3 to 4 minutes.Transfer to a stock pot.
4. In the stock pot, 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.
5. Add pasta and beans. Bring back to a simmer then turn off.
6. Serve hot.