Pasta e Fagioli Soup

 

Who remembers the Pasta e Fagioli soup from Olive Garden? That was my go-to over the other soups (but of course the salad is most popular). I was having a craving for the soup, but didn't feel like leaving the house :) So I did a little research and came up with this one! I know spring is (hopefully) in the air, but you can still enjoy this anytime!

Pasta E’ Fagioli Soup

Ingredients:
¾ cup whole wheat ditalini or macaroni pasta
1 tablespoon olive oil
1 pound lean ground turkey
5 cloves garlic, minced
1 medium onion, diced
3 carrots, peeled and slices into ¼ inch thick circles
3 stalks celery, diced
4 cups low sodium chicken broth
1 (8-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
½ teaspoon dried oregano
½ teaspoon dried thyme
salt and pepper to taste
1 (15-ounce) can red kidney beans
1 (15-ounce) can cannellini or great northern beans
½ cup roughly chopped fresh basil

Instructions

 Cook the whole wheat pasta till al-dente. Drain and set aside.
 In a large deep skillet, heat the tablespoon of olive oil over medium heat. Add the lean ground turkey and cook until no longer pink, about 6-8 minutes. Add the garlic, onion, carrots, and celery, continue to cook, stirring occasionally, until tender, about 4-5 minutes. Stir while adding in the chicken broth, tomato sauce, diced tomatoes, oregano, and thyme. Season with salt and pepper to taste. Bring the stockpot to a boil, reduce heat and let simmer covered for 15 minutes. Stir in the cooked pasta, beans and basil, let heat through.  Serve immediately or freeze for a later meal. You could also store personal sized portions in mason jars for a quick on the go meal.