Tuesday, October 29, 2013

Pasta e Fagioli

1 lb turkey sausage, diced (or ground beef)
1 TBSP extra virgin olive oil
1 C onion, chopped
3 tsp garlic, minced
 3 oz pancetta [Unavailable?  Try bacon!]
 4 C fat-free, low sodium chicken both
3 celery stalks, sliced 3 carrots, chopped
2 (14.5 oz) cans red kidney beans, drained and rinsed
2 (14.5 oz) cans white kidney beans (or great northern), drained and rinsed
2 (14.5 oz cans) low sodium diced tomatoes
2 (14.5 oz cans) low sodium tomato sauce
1 tsp dried oregano
1 tsp basil
½ tsp dried rosemary
1 TBSP parsley
1 bay leaf
1 pinch of red pepper flakes
½ C ditalini pasta
grated Parmesan or Romano cheese, etc,. for serving

 Directions: Brown the sausage. Saute the onion, garlic, and pancetta in EVOO until tender. Toss everything into a large 6 qt crockpot. Stir well and cover. Cook on low for 8 hours. During last hour, add the pasta. Serve with crusty French bread.
~Compliments of Barb G.

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