30 October, 2020
Crock Pot Pasta E Fagiolo
3 cups hot water
3 teaspoons Better Than Bouillon, Chicken flavor
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 pound Johnsonville’s bulk sweet Italian sausage
1 Tablespoon EVO or vegetable oil
1 medium size sweet onion (about ½ cup when diced)
3 carrots (about 1 cup when diced)
2 celery stalks (about ½ cup when diced)
3 teaspoons minced garlic
1 can (8 ounces) tomato sauce
1 can (14.5 ounces) petite diced tomatoes
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed.
1 cup Ditalini dry pasta
In a small bowl, dissolve the Better Than Bouillon in the hot water and put in the crock pot. Add the spices (basil, oregano and thyme) and cover. Turn on high.
In large frying pan, over medium heat, thoroughly cook the sausage and break into crumbles with a spatula as it cooks. While the sausage is cooking, dice the onion, carrots and celery. Use a slotted spoon to transfer the cooked sausage to the crock pot.
In the same frying pan, over medium-low heat, add a tablespoon of olive oil or vegetable oil, if needed to supplement any sausage fat left in the pan. Cook the, onion, carrots, celery and minced garlic until fragrant (about 5 minutes). Add to the crock pot and add all the rest of the ingredients except pasta. Cook on high about 2-4 hours.
About 30 minutes before serving, cook the pasta according to package directions until al dente (usually about 10 minutes). Drain and add the pasta to the crock pot. Cover and let cook until just warm (about 20-30 minutes).
Serve with a grate of fresh Parmesan cheese on top and warm bread sticks. A sweet and creamy dessert is especially nice, too.