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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A tasty blend of vegetables, sausage and pasta in a beefy tomato base. It reminds me a little of Olive Garden's Pasta Fagiole. It may not be identical, but it's a tasty alternative. Ingredients:
1 lb sausage |
1 onion, chopped |
1 cup celery, minced |
1 cup carrot, minced |
3 (14 ounce) cans beef broth |
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (you can use canned tom. and some italian seasoning) |
2 (16 ounce) cans red kidney beans, drained |
1 (15 1/2 ounce) can great northern beans, drained |
2 cups macaroni, uncooked (if you're gluten-free, try a rice noodle instead) |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
Directions:
1. In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
2. Drain well.
3. Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
4. Reduce heat and simmer for 20 minutes.
5. Add pasta; simmer for 8-10 minutes, or until pasta is tender.
6. Stir in salt and pepper.
7. Serve immediately. (Try adding some garlic butter glazed bread sticks sprinkled with Parmesan.)
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