Name: Pasta e Fagioli (Pasta and Beans Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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 (or 3/4 teaspoon dried); 1 can (14.5 oz) crushed tomatoes; 1 quart reduced sodium chicken or vegetable broth; 2 cups water; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed; 1 ½ cups ditalini pasta or other small pasta

Pasta e Fagioli (Pasta and Beans Soup)

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Pasta e Fagioli, or Pasta and Beans Soup, is a heartwarming dish that embodies the essence of Italian comfort food. This delightful recipe combines tender pasta with creamy beans and a medley of fresh vegetables, all simmered in a rich broth infused with aromatic herbs. Perfect for family dinners or meal prep, this soup is not only budget-friendly but also nutrient-packed, making it an ideal choice for anyone looking for a wholesome meal. The vibrant flavors and satisfying textures will warm your soul and leave you craving more.

Author: Emma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves approximately 6 people 1x
Category: Main
Method: Simmering
Cuisine: Italian

Ingredients

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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 (or 3/4 teaspoon dried)
1 can (14.5 oz) crushed tomatoes
1 quart reduced sodium chicken or vegetable broth
2 cups water
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
1 ½ cups ditalini pasta or other small pasta

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Instructions

Heat olive oil in a large Dutch oven over medium heat. Add diced turkey and cook for 4–5 minutes until browned.
Stir in chopped onion, carrots, and celery; cook for 5–6 minutes until softened. Add garlic and rosemary; cook for an additional minute.
Incorporate crushed tomatoes, broth, water, salt, and pepper into the pot.
Mash a quarter cup of beans into a paste and stir back into the soup along with the remaining whole beans.
Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes before adding ditalini pasta. Cook covered for another 10–12 minutes until pasta is tender.
Adjust seasoning to taste and serve hot with grated cheese on top.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 610mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 16g
Cholesterol: 45mg

Find it online: https://emmadishes.com/pasta-e-fagioli-pasta-and-beans-soup/