Ok, so I have been gone for a while now. But I have been busy. The normal everyday busy of having a family is always present but I have also started a new business designing and painting needlepoint canvases.
But I have still been cooking and I’m still a recipe contributor to my local monthly lifestyle paper. I would really like to put all those recipes here but sometimes I just don’t have time to write intros etc., so…… there may be times there is just the recipe and the pic.
I hope all is well with everyone in the food blog world and I really hope to see more of you soon!
Pasta E Fagioli
- 1 cup ditalini Pasta
- 2 tablespoons olive oil, divided
- 1 pound Italian sausage, casings removed
- 2 tablespoons minced garlic
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cups chicken broth
- 16 oz can tomato sauce
- 1 cup water
- 15 oz can petit diced tomatoes
- 15 oz can kidney beans, drained
- 15 oz can white northern beans, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt/pepper to taste
- Cook pasta according to directions, drain and set aside.
In a large stock pot, cook sausage in one tablespoon of oil until cooked through, breaking up into small pieces as you cook.
Next add carrots, onion, celery and garlic to pot with sausage (add more oil if needed) and cook until softened.
Add in chicken broth, water,tomatoes and tomato sauce along with seasonings and bring to a boil. Reduce to simmer and cook uncovered for 15 mins. Then add in pasta and beans.
Serve with crusty garlic bread.