Pasta Fagioli Soup
Ingredients
The soup base
-
3
tablespoons
olive oil
-
1
cup
onion, chopped
-
4
cloves
garlic, roughly chopped
-
12
ounces
ground turkey (or substitute)
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
1
teaspoon
smoked paprika
-
2
stalks
celery, chopped small
-
1
cup
carrots, chopped small
-
1
tablespoon
fresh rosemary, minced
-
1
teaspoon
dried basil
-
1
teaspoon
dried thyme
-
1
teaspoon
dried marjoram
-
4
cups
chicken broth
-
15
ounces
tomatoes, whole or crushed
-
15
ounces
cannellini beans, not drained
-
1
tablespoon
red wine vinegar
The pasta
-
4
ounces
dry pasta (such as ditalini)
Optional toppings
-
to taste
fresh parsley
-
to taste
parmesan cheese
Instructions
- Chop vegetables to a size similar to the pasta for even bites.
- Sauté olive oil and onions in a soup pot until translucent.
- Add garlic, ground turkey, smoked paprika, salt, and pepper; sauté for 3 minutes.
- Stir in celery, carrots, and herbs; cook for 1 minute. Then add broth, tomatoes, and beans; simmer for 20 minutes.
- Add pasta and cook until tender, about 8-12 minutes. Stir in red wine vinegar.
- Adjust seasoning to taste and serve topped with parsley and parmesan if desired.
Nutrition Facts (estimated)
Servings
8
Calories
346
Total fat
12g
Total carbohydrates
38g
Total protein
22g
Sodium
901mg
Cholesterol
39mg
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