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Ingredients
1 lb mild Italian sausage
4 Tbs olive oil
1 heaping cup uncooked mini penne or other small pasta
1 large onion diced
2 large carrots sliced
2 large ribs of celery sliced
2 cloves garlic minced
4 cups chicken broth
1 15 oz can light red kidney beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can tomato sauce
1 15 oz can dice petite tomatoes
1 tsp parsley
1 tsp oregano
1 tsp basil
2 Tbs brown sugar
Instructions
In a large stock, pot adds 2 Tbs olive oil and Italian sausage and brown and crumble until cooked through.
Remove your sausage from the pot into a bowl, set aside.
Add your remaining olive oil to the pan and add your onions, carrots, celery, and garlic and heat for about 5 mins on medium heat until vegetables become tender.
Add your chicken broth, beans, tomato sauce, tomatoes, spices, sugar, and sausage to pot and bring to boil, reduce heat and simmer covered for about 20 minutes.
Meanwhile, boil your pasta according to package directions, drain and set aside.
After 20 minutes add your pasta and heat through and serve.
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