I’ve recently started to make a list of some of my favorite soups and remembered how much I liked pasta e fagioli. Most recipes call for ground beef or sausage but since I don’t eat red meat I decided to make this soup with ground turkey instead. Adding fresh parsley with a touch of fresh graded parmesan makes this soup tasty and irresistible. This soup can be served as a main dish or a lunch snack with bread. Perfect for the winter season!
- 2 Tbsp olive oil , divided
- 1 lb lean ground turkey
- 1 medium size (around 1 1/2 cup) chopped yellow onion
- about 2 medium (1 1/2 cup diced carrots)
- 3 stalks (1 1/2 cup diced celery)
- 3 cloves garlic minced
- 28 oz crushed tomatoes (I used Muir Glen crushed tomatoes with basil)
- 1.5 quart chicken broth (I used low sodium organic chicken broth)
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 1 scant cup dry cavatelli pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- Finely shredded Parmesan cheese, for serving if like
- Fresh chopped parsley (if desired)
Heat 1 tbsp of olive oil in a large pot over medium high heat, crumble in ground turkey, stirring occasionally until cooked through.
Dice and chop the onions, carrots, celery, and garlic into small pieces.
Add to the pan a spoon of olive oil and sauté over medium-high heat until tender for about 6 minutes.
Add the meat, chicken broth, crushed tomatoes, and all the spices. Cook for about 20 minutes.
In the mean time cook the pasta according to directions on the package, cooking to al dente.
Add beans and the pasta to the pot and cook for another 2 minutes add water if too thick.
Taste before serving and add more salt or pepper if needed.
Garnish with fresh parsley and sprinkle with fresh grated parmesan for extra taste. Serve with a side of hearty bread or French baguette and a glass of red wine. Enjoy!