from the kitchen: pasta e fagioli

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This soup is super easy and always tasty. A staple in our house, especially when the weather starts to cool off and the sick bugs start to go around.
Courtesy of Erika Sexton, its basically impossible to mess this one up.

Pasta e Fagoli

1 Tbsp olive oil
1 small onion, diced
1 large celery stalk, diced
2 garlic cloves, pressed
1 package ground turkey
1 large can chicken broth (I always find that I actually need more than this in the end after the pasta has cooked and soaked a bunch up…)
1 can (15-19oz) white or light kidney beans, rinsed and drained
1 can (14.5oz) crushed tomatoes
1 tsp. sugar
1/4 tsp. salt (I use more I’m sure…I like salt)
1/4 tsp. pepper
1 bay leaf
1/2 cup rotelli pasta (the ones that look like corkscrews)
1 package (10oz) frozen chopped spinach
1. In a dutch ovenheat oil over medium heat. Add onion and celery and saute until vegetables are tender. In the last two minutes of this process, add the pressed garlic. (I often put the garlic in with the ground turkey instead because I have a knack for burning garlic and that’s yucky)
2. Add the ground turkey in chunks and season to taste with salt and pepper. Stir until turkey meat is thoroughly cooked and lightly browned.
3. To dutch oven, add the chicken broth, kidney beans, tomatoes, sugar, salt, pepper, bay leaf; at this point, add water (or more broth) if needed. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the frozen spinach; cover and let simmer until the spinach is cooked and incorporated into the soup.
4. Add the pasta and simmer until pasta is done; approximately 10 minutes more.
5. Remove bay leaf and serve in bowls. If desired, sprinkle grated Parmesan cheese on top.

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