Pasta e Fagioli means "pasta and beans" in Italian and is one of my FAVORITE soups. Replacing beef with turkey makes this recipe healthier than traditional recipes, and it is perfect for this rainy Denver day. And after a 5 mile run in the rain this morning, I needed something to help me warm up!
INGREDIENTS
-1/2 white onion
-3 stalks celery
-2 large carrots, peeled
-1 lb ground turkey
-4 cloves grated garlic
-1 teaspoon Italian seasoning
-1 teaspoon dried oregano
-1 teaspoon dried thyme
-14.5oz can petite diced tomatoes
-29oz can tomato sauce
-32oz low sodium beef broth
-15oz can great northern beans
-15oz can kidney beans
-1 cup uncooked ditalini pasta
DIRECTIONS
1. Begin by prepping the vegetables. Dice the carrots, celery, and white onion. Heat olive oil in a large soup pot, add the chopped vegetables, season with salt and pepper, and saute for about 5 minutes.
2. Add the turkey to the pot with the vegetables and cook until browned, about 5 more minutes. Season with the Italian seasoning, oregano, and thyme. Add the garlic and saute about a minute.
3. Add the diced tomatoes, tomato sauce, and beef broth to the pot. Season with about 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, reduce to a simmer, cover, and simmer for 25 minutes.
4. Meanwhile, bring a small pot of water to a boil. Add the ditalini pasta, and boil for 10 minutes. Once finished, drain.
5. Drain and rinse the great northern and kidney beans.
6. Once the soup has simmer for 25 minutes, add the pasta and beans, and simmer for 3 more minutes. Serve the soup in a bowl with shaved Parmesan on top.