About This Recipe:
For another rainy weekend in NYC, I decided to make my favorite Italian soup- Pasta e Fagioli! Pasta e Fagioli is not only pretty quick to make, but it also mostly requires pantry and fridge staples. If you cannot find ditalini shaped pasta, you can substitute in orzo, pastina, or any other small shaped pasta. For the meat I use ground turkey, but traditionally ground beef is used (either work.) This recipe truly tastes like restaurant or pizzeria quality Pasta e Fagioli!
Enjoy!
Ingredients (6 servings)
-1 small onion, diced
-2 large carrots, diced
-2 garlic cloves, minced
-1 lb ground turkey
-6 cups chicken stock
-28 oz crushed tomatoes
-1.5 cups ditalini pasta
-15 oz cannellini beans
-Olive oil
-Salt and pepper
Seasonings
-1 tbl dried basil
-1 tbl dried oregano
-1/2 tsp sugar
Instructions (45 minutes)
1. In a large pot over medium heat, pour in 1 tbl of olive oil. Add in the onion and carrots, and soften for 5 minutes. Stir in the garlic, and 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 (dried basil, oregano, and sugar.) Bring to a boil and simmer covered for 15 minutes.
4. While the soup simmers, in another pot, bring water to a boil. Cook the ditalini pasta until al dente, and then drain.
5. Once the soup is done simmering, stir in the cannellini beans and cooked pasta.
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