I made this for us on a Sunday afternoon and the leftovers made several lunches. While beans aren’t my favorite, although you might not know it, this dish really stretches one spicy sausage so you still get the flavor but the bulk of the meal is plant based.
3/4 uncooked small shape pasta like macaroni or small shells
1 tbsp olive oil
1 link hot Italian sausage, removed from casing
1 cup diced carrot
1 cup diced onion
1/2 cup diced celery
1/4 to 1/2 tsp crushed red pepper
2 tsp dried Italian herbs
5 cloves garlic, chopped
1 cup or 1 1/2 cups kidney beans, drained and rinsed1 can fire roasted diced tomatoes, undrained
4 cups low sodium chicken broth
1/2 kosher salt
several grinds of fresh black pepper
Cook pasta according to al dente. Meanwhile, in a large dutch oven deep saucepan, heat oil over medium heat. Add in sausage and cook until browned, about 3 minutes, and it begins to crumble. Stir in carrot, onion, celery, crushed red pepper, Italian herbs and garlic. Cook 10 minutes, until the veggies start to soften and the onion begins to become glassy. Add beans, tomatoes and stock. Bring to a boil. Reduce to a simmer and let cook for 5 minutes. Stir in pasta, salt and freshly ground black pepper and let cook one minute more to warm the pasta up.