Venice Soup | Command Cooking

Ingredients

• 1 cup ditalini pasta
• 2 tablespoons olive oil, divided
• 1 pound spicy Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 (16-ounce can) tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1 cup water
• kosher salt, to taste
• black pepper, to taste
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can great northern beans, drained and rinsed