- 1 1/2 teaspoons extra-virgin olive oil
- 1 pound bulk sausage
- 2 teaspoons minced garlic
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15.5 ounce) can navy beans, drained
- 3 1/2 cups beef stock
- 3 1/2 cups chicken stock
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes, or more to taste
- 1 1/2 cups frozen chopped spinach
- 1 cup ditalini pasta
- Heat olive oil in a stock pot over medium-high heat; cook and stir sausage and garlic in the hot oil until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease.
- Mix tomatoes, navy beans, beef stock, chicken stock, basil, oregano, and red pepper flakes into sausage mixture; bring to a boil. Add spinach and ditalini pasta and simmer until pasta is tender but firm to the bite, about 10 minutes.
04/24/2018
recipepes.com
Pasta Bean Soup, recipe
PT15M
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5
455 calories
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