Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup ditalini pasta
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in crushed tomatoes, cannellini beans, kidney beans, chicken broth, oregano, and basil. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 20-25 minutes to allow flavors to meld.
- Stir in ditalini pasta and cook according to package directions, typically 8-10 minutes, or until al dente.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the garlic.
- You can use other small pasta shapes like elbow macaroni or small shells.
- This soup freezes well; store in an airtight container for up to 3 months.
- Serve with crusty bread for dipping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 45mg