Ingredients
Scale
- 1 lb. Red Kidney Beans (soaked overnight)
- 1 lb. Cannellini Beans (soaked overnight)
- 1 lb. Ditalini Pasta
- 1 qt. Tomato Juice
- 1 can Diced Tomatoes (15 oz.)
- 3 Carrots, sliced
- 3 Celery stalks, diced
- 1 Onion, diced
- 4–6 cloves Garlic, minced
- 8 cups Chicken Stock
Instructions
- Heat a heavy pot over medium-high heat.
- Prep beans and vegetables while the pot heats.
- Add oil to the pot and brown the kielbasa.
- Stir in onion and cook until soft.
- Add carrots and celery; cook until tender.
- Mix in garlic until fragrant.
- Season with salt, pepper, thyme, basil, and oregano.
- Pour in tomato juice, diced tomatoes, and chicken stock; bring to a boil.
- Lower heat and add beans; simmer for 45–60 minutes until tender.
- Cook ditalini pasta for an additional 10–12 minutes until al dente.
- Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 40mg