Description
Pasta e Fagioli, or Pasta and Beans Soup, is a hearty Italian classic that warms the soul with its rich flavors and wholesome ingredients. This comforting dish combines tender turkey, nutritious beans, and a medley of fresh vegetables simmered in a savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces diced turkey strips
- 1 medium yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (finely chopped)
- 2 teaspoons chopped fresh rosemary
- 1 can (14.5 oz) crushed tomatoes
- 1 quart reduced sodium chicken broth
- 2 cups water
- 2 cans (15.5 oz) cannellini beans, drained and rinsed
- 1 ½ cups ditalini pasta
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add diced turkey strips; cook for about 4-5 minutes until browned.
- Stir in chopped onion, carrots, and celery; sauté for approximately 5-6 minutes until softened. Add garlic and rosemary; cook for an additional minute until fragrant.
- Incorporate crushed tomatoes, chicken broth, water, salt, and pepper into the pot; mix well.
- In a separate bowl, mash a quarter cup of beans into a paste using a fork. Add this back to the soup along with remaining whole beans.
- Bring soup to a boil; reduce heat to simmer for 10-15 minutes before adding pasta.
- Cover the pot after adding pasta; cook for another 10-12 minutes until pasta is tender. Adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 35mg
Keywords: Experiment by adding spinach or zucchini for extra nutrients. For thicker soup, mash additional beans to your desired consistency. Letting the soup rest before serving enhances flavors.