Ingredients:

  • 1 lb (450g) Italian sausage, casings removed
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 6 cups (1.4L) beef broth, low sodium
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) dried basil
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (100g) ditalini pasta, uncooked
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add Italian sausage, breaking it apart with a spoon, until deeply browned. Stir in onion, carrots, and celery, cooking for 5 minutes until softened. Add garlic and cook for the final 60 seconds.
  2. Transfer the meat and vegetable mixture into the slow cooker. Stir in crushed tomatoes, kidney beans, cannellini beans, beef broth, dried oregano, dried basil, salt, and black pepper.
  3. Cover and cook on LOW for 7 hours until the broth is rich and mahogany-colored.
  4. Approximately 30 minutes before serving, stir in the uncooked ditalini pasta.
  5. Stir in the grated Parmesan cheese and chopped fresh parsley just before serving.