To the vegetables, crumble In the ground Italian sausage and add Italian season blend. Cook for about 4 minutes (stirring occasionally to break up the ground sausage and continue combining ingredients) then add the tomato paste. Mix the tomato paste into the ingredients until evenly distributed and cook for another 3 minutes.
1 lb ground Italian sausage, 2 tbsp Italian seasoning, 2 tbsp tomato paste
Add the drained and rinsed kidney and cannellini beans to the mixture, then the chicken stock, canned diced tomatoes, and canned crushed tomatoes. Mix everything together.
1 (14.5 oz) can kidney beans, 1 (15.5 oz) can cannellini beans, 3 cups chicken stock, 1 (14.5 oz) can diced tomatoes, 1 (28 oz) can crushed tomatoes
Nestle the seared pork back into the pot, submerging them into the broth. Cover and reduce temperature to low. Braise for one hour or until the pork shreds easily.
While the pork braises prepare the ditalini pasta In a separate pot. Drain the pasta and set aside just before it reaches al dente.
2 cups dried ditalini pasta
When the pork is fork-tender, remove the bones from the soup and shred the pork.
Stir in the par-cooked ditalini pasta.
Serve by ladling portions into bowls and topping with parmesan and fresh herbs, if desired.
shaved parmesan cheese, fresh basil or parsley
If you'd prefer to have a gluten-free version of this recipe, swap the traditional ditalini pasta with your favorite gluten-free alternative. A word of caution: gluten-free pasta tends not to hold up as well if left to sit in broth or sauces. If you go that route, try adding the pasta directly to the bowl and mix it with the soup directly in the bowl before serving.And if you're having trouble finding ditalini pasta, easy substitutes are elbow macaroni or rigatoni.