Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 110g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick) (1.25ml)
  • 6 cups chicken broth (1.4 liters)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup dried ditalini pasta (or other small pasta shape) (approx. 100g)
  • Grated Parmesan cheese (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Cook sausage in a skillet over medium heat until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes. Stir in garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more.
  3. Transfer the sausage and vegetable mixture to the slow cooker. Add the chicken broth, crushed tomatoes, kidney beans, cannellini beans, and bay leaf. Season with salt and pepper.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. Stir in the ditalini pasta during the last 30 minutes of cooking time. Cook until the pasta is tender.
  6. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.