About This Recipe:
For another rainy weekend in NYC, I decided to make my favorite Italian soup- Pasta e Fagioli! I’ve really only had it a few times at local Italian restaurants and pizzerias, but it’s such a hearty and delicious soup that it can be a full meal.
Pasta e Fagioli is not only pretty quick to make for a homemade soup, but it also mostly requires ingredients that everyone usually has. The only thing that I had to look for in 2 supermarkets was the ditalini pasta, but of course any shape of pasta would work. The pasta can be cooked within the soup itself, but I like to cook it separately because the pasta can absorb a good amount of the broth.
Ingredients (6 servings)
-1 large yellow onion, finely diced (about 1 cup)
-3 large carrots, finely diced (about 1 cup)
-4 cloves garlic, finely minced
-1.5 lbs ground turkey
-4 cups low sodium chicken stock
-30 oz crushed tomatoes or tomato puree
-1.5 cups ditalini pasta
-15 oz Great Northern beans (1 can)
-Salt and pepper
-2 tsps dried parsley
-1.5 tsps crushed red pepper flakes
-1 tsp dried oregano
-1 tsp garlic powder
Instructions (45 minutes)
1. In a large stock pot over medium heat, pour in 1 tbl of olive oil. Soften the onion, carrots, and garlic for 5 minutes. Season with salt and pepper.
2. Add in the ground turkey and cook through for 5-6 minutes, breaking it up into small bits.
3. Pour in the chicken stock, crushed tomatoes, and seasonings. Bring to a boil and simmer for 15 minutes.
4. In another pot, boil water and cook the ditalini pasta (usually about 10 minutes.)
5. After the soup is done simmering, add in the beans and cooked pasta.
6. Serve with crusty bread and enjoy!