INGREDIENTS

• 1-1/2 cups ditalini or small shell pasta
• 2 Tbsp olive oil
• 1 lb Italian sausage (sweet or hot), casing removed
• 3 strips bacon, finely chopped
• 3 cloves garlic, finely minced
• 1/2 cup onion, finely diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 2 (16 oz) cans tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can white cannellini beans, drained and rinsed
• salt and pepper to taste

DIRECTIONS

• In a large pot of boiling, salted water, cook pasta according to package directions; drain and set aside.
• In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes.  Remove and place on paper towel to drain.
• In same pot, heat 1 Tbsp olive oil over medium-high heat and add sausage.  Cook until brown, crumbling sausage as it cooks.  Remove and place on paper towel to drain.
• Add remaining 1 Tbsp olive oil to pot.  Stir in garlic, onion, carrots and celery.  Cook until tender, about 3-5 minutes.
• Stir in chicken broth, tomato sauce, basil, oregano, thyme, Italian sausage, bacon and 1 cup water.  Bring to a boil, reduce heat and simmer, covered, about 15-20 minutes or until vegetables are tender.
• Stir in pasta and beans until heated through.