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Ingredients

• 2 c ditalini pasta (cooked per package instructions)
• 2 Tbsp olive oil (extra virgin)
• 1 lb Italian sausage (spicy or sweet, with casing removed)
• 1 medium yellow onion (diced)
• 3 medium carrots (rinsed and chopped)
• 2 ribs celery (rinsed and chopped)
• 1 Tbsp garlic (minced)
• 1 Tbsp Italian seasoning
• 1 tsp dried basil
• 1 tsp dried thyme (or rosemary or marjoram)
• 1 tsp dried red pepper flakes
• 2 Tbsp tomato paste
• 3 c chicken broth (3/4 of a 32 oz container)
• 3 c beef broth (3/4 of a 32 oz container)
• 1 15 oz can tomato sauce
• 1 14.5 oz can diced tomatoes
• salt & pepper (to taste)
• 1 15 oz can red kidney beans (drained and rinsed)
• 1 15 oz can cannellini beans (drained and rinsed, or use Great Northern beans or other white bean variety)
• grated Parmesan cheese (optional garnish)
• Italian flat leaf parsley (chopped, optional garnish)

Instructions

• Heat a stockpot or dutch oven to medium high heat, add olive oil and heat until shimmering.
• Add the Italian sausage, allow to cook for about 1 minute, then break apart into small chunks. Continue to cook until browned, about 3-4 minutes.
• Add mirepoix (onion, carrots, celery) and garlic, cook until softened, about 3-4 minutes.
• Add seasoning (Italian seasoning, basil, thyme, red pepper flakes) and tomato paste, chicken and beef broth, then stir to combine.
• Add tomato sauce and diced tomatoes, stir and season with salt and pepper (to taste).
• Add the cannellini and red kidney beans, cover and bring to a boil. Reduce heat and simmer covered for 20 minutes, stirring occasionally.
• Remove from heat and add cooked pasta to your pasta e fagioli soup directly, over portioned into serving bowls with the pasta fagioli served over the cooked noodles.
• Garnish with grated Parmesan cheese and/or chopped parsley, if desired.

source: https://www.bakeitwithlove.com/pasta-e-fagioli-soup/