Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ ounces thick-cut turkey bacon (diced)
- 1 pound Italian sausage (crumbled)
- 3 medium carrots (peeled and diced (about 1 ½ cups))
- 5 medium celery stalks (diced (about 1 ½ cups))
- 2 small-medium onions (peeled and diced (about 1 ½ cups))
- 4 cloves garlic (peeled and minced)
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup red apple vinegar (OR more broth)
- 1 (24-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes (use fire-roasted for more flavor)
- 5 cups chicken broth (plus extra as needed)
- salt and black pepper (to taste)
- 1 cup dry Ditalini pasta
- 1 (15-oz) can dark red kidney beans (rinsed and drained)
- 1 (15-oz) can white cannellini beans (rinsed and drained)
- grated parmesan (to serve (optional))
- chopped parsley (to serve (optional))
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Add diced turkey bacon and cook until browned (3–4 minutes). Then add crumbled Italian sausage and cook until browned (4–5 minutes).
- Stir in diced carrots, celery, onions, and minced garlic; sauté for 4–5 minutes until softened.
- Mix in tomato paste, Italian seasoning, garlic powder; then deglaze with red apple vinegar for about 1 minute.
- Add tomato sauce, diced tomatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat and simmer covered for 15–20 minutes.
- Stir in uncooked Ditalini pasta and cook uncovered for about 10 minutes. Add drained kidney and cannellini beans; simmer for another 4–5 minutes until pasta is cooked through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 65mg