Easy Pasta Fagioloi

Ingredients:

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

20 oz. package ground turkey (I like Jenny O’s Italian seasoned)

1 can (14.5 oz.) diced tomatoes with juice (I like Hunt’s fire roasted)

1 can (15 oz.) kidney beans, rinsed and drained

1 can (15 oz.) white beans (such as navy beans), rinsed and drained

5 cups beef broth

1 jar (24 oz.) tomato marinara or pasta sauce

½ teaspoon (heaping) dried Italian seasoning (I used a McCormick blend of marjoram, thyme, rosemary, savory, sage, oregano, and basil)*

½  teaspoon garlic powder, or to taste**

¼ teaspoon black pepper

¼ teaspoon adobo sauce or 1/8 teaspoon ground hot red pepper such as cayenne
1 and ½ cups dry uncooked small pasta (gluten free, if desired)
fresh parsley and parmesan cheese for serving, if desired

Directions:

1. In a large (5 quart) pot over medium heat, saute chopped vegetables in olive oil until they begin to soften and brown a little.
2. Add the turkey, breaking up into chunks as it cooks. When the turkey is cooked through, drain off any fat, if necessary.
3. Add all the rest of the ingredients except the pasta. Bring to a slow simmer, stirring occasionally.
4. Meanwhile, cook the pasta according to package directions, being sure not to overcook it (it will continue to cook a little when added to the hot soup).

5. A few minutes before serving, stir in the pasta and taste for seasonings.
6. Serve with a sprinkling of fresh parsley and parmesan cheese, if desired.

* and ** These seasonings are for use with Italian Seasoned Jenny O ground turkey that comes already seasoned. If you use plain ground meat, you may need to increase or adjust the seasonings used.

 

-adapted from a Weight Watchers recipe from simple-nourished-living.com