Ingredients
2 T olive oil
ground hot pork sausage (or mycoprotein if vegetarian)
1 white onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2 cloves garlic, chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes (if desired)
1 bay leaf
1 can kidney beans, drained
1 can cannellini beans, drained
28 oz can chopped tomatoes
4 c. beef broth (or vegetable broth if vegetarian)
1/2 c ditalini or acini de pepe pasta
kale, chopped
Preparation
Heat olive oil in dutch oven over medium heat. Add ground sausage and cook until brown (about 5 min). Add onions, celery, and carrots, and saute until soft (about 5 min). Add garlic, thyme, oregano, basil, red pepper flakes (if desired), bay leaf, and saute for 1 min.
Stir in can of tomatoes (do not drain), kidney beans, and cannellini beans. Add broth and bring to a boil. Turn to low and simmer for about 45 min. Add pasta and kale and cook for 10 more min.
Serve with grated parmesan cheese.
