Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ ounces thick-cut Turkey Bacon (diced)
- 1 pound Italian sausage (or alternative)
- 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
- In a large Dutch oven, heat olive oil over medium-high heat. Add diced turkey bacon and brown for 3–4 minutes, then add crumbled Italian sausage until browned (4–5 minutes).
- Stir in chopped carrots, celery, onions, and minced garlic; sauté until softened (4–5 minutes).
- Mix in tomato paste, Italian seasoning, and garlic powder. Deglaze with red apple vinegar while scraping the pot's bottom.
- Add tomato sauce, diced tomatoes, chicken broth, salt, and pepper; bring to a boil. Reduce to a low simmer and cover for 15–20 minutes.
- Stir in Ditalini pasta; cook uncovered for about 10 minutes before adding drained beans. Simmer for another 4–5 minutes until pasta is tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 17g
- Cholesterol: 35mg