Pasta e Fagioli (Pasta & Beans)
Prep time
Cook time
Total time
Serves: 8-10
  • 2 tablespoons olive oil, divided
  • 1 pound spicy Italian sausage, casing removed
  • 5 cloves garlic, minced
  • 1 onion, diced
  • 1½ cups carrots, peeled and diced
  • 3 stalks celery, diced
  • 6 cups chicken broth
  • 1 (16-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes (fire roasted or regular)
  • 1½ teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 1 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
  • 1 cup ditalini pasta
  • Toppings:
  • Parmesan cheese
  1. In a deep pot, add the olive oil and Italian sausage cook over medium-high heat break up the sausage into small pieces and cook for about 4-5 minutes.(drain excess fat is necessary)
  2. Add the onion, garlic, celery, and carrots. Saute for another 2-3 minutes.
  3. Add the beans, then add the can of tomato sauce, diced tomatoes, chicken broth, basil, oregano, thyme, salt, and pepper.
  4. Add 1 cup water and bring to a boil. Simmer covered for 20 minutes stirring occasionally.
  5. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  6. Top with parmesan cheese or fresh pepper.
Recipe by Two Sisters Kitchens at