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)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add turkey bacon and cook until browned (3–4 minutes), then add crumbled sausage until browned (4–5 minutes).
- Stir in diced carrots, celery, onions, and minced garlic. Cook until vegetables start to soften (4–5 minutes).
- Mix in tomato paste, Italian seasoning, and garlic powder. Pour in red apple vinegar and scrape any browned bits from the pot (1 minute).
- Add tomato sauce, diced tomatoes, chicken broth, salt, and pepper; stir well. Bring to a boil, then reduce heat to low simmer for 15–20 minutes.
- Stir in uncooked Ditalini pasta and cook uncovered for 10 minutes. Add drained beans and simmer for an additional 4–5 minutes until pasta is cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 40mg