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Pasta e Fagioli (Pasta and Beans Soup)

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Pasta e Fagioli, or Pasta and Beans Soup, is a delightful Italian classic that brings warmth and comfort to any meal. Bursting with rich flavors and wholesome ingredients, this hearty soup combines tender turkey strips, fresh vegetables, and nutritious beans to create a satisfying dish that’s perfect for cozy dinners or gatherings. Ready in just about 50 minutes, it’s an ideal choice for busy weeknights. Customize it with your favorite vegetables or adjust the spices to suit your taste. Serve it hot with a drizzle of olive oil and freshly grated cheese for an unforgettable experience.

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
  • 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

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add turkey strips and cook until browned.
  2. Stir in the onion, carrots, and celery; sauté until softened. Add garlic and rosemary, cooking until fragrant.
  3. Mix in crushed tomatoes, broth, water, salt, and pepper; stir well.
  4. Mash a quarter cup of beans with some cooking liquid and add back into the pot.
  5. Bring to a boil; reduce heat and simmer for 10–15 minutes before adding pasta. Cook until pasta is tender.
  6. Adjust seasoning as needed; serve hot topped with grated cheese and olive oil.

Nutrition

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