Monday, January 6, 2014

Italian Pasta and Bean Soup



Now that the holidays are over, there always seems to be a bit of a let down emotionally, at least for me.

When my kids were little, that wasn't true because who has time for that when you have five children to take care of. But now that they are all grown-up, I have time to feel those emotions, and it can be a little sad.

So what does this have to do with soup, you might be wondering? Well, we all know that food can be comforting, and what is more comforting than a delicious, hot bowl of homemade soup?

I made this a few days ago, with corn bread muffins, and it was delicious. Last night I heated it up again, and it was even better than the first night.


I found the recipe in an old magazine, and it didn't call for the ground turkey that I added. I wanted a really hearty cold weather soup, so the addition of the meat really made it into a soup that is perfect for dinner.


You could also make a double batch of this is you have a big family, and freeze half of it for another meal.
Either way, this really is a fabulous tasting soup. Just add biscuits, bread, or cornbread, and you have a hearty dinner.


Recipe for Italian Pasta and Bean Soup:

Ingredients:

2 tablespoons olive oil
1 pound lean ground turkey
1 large yellow onion, chopped
1 tablespoon salt
1 tablespoon pepper
2 tablespoons Italian Seasoning
3 cloves garlic, finely chopped
6 cups chicken broth
1 1/2 cups bow-tie or tube shaped pasta
2 15-oz cans cannellini beans, rinsed
1 14.5-oz can diced tomatoes in juice
fresh or dried parsley for garnish
sour cream for top of soup, if desired

Directions:

Heat 1 tablespoon of olive oil in a large, heavy pan. Break up and cook ground turkey through.
Remove from pan and set aside.
Add the other 1 tablespoon of olive oil, heat, and add onions. Cook until onions are soft, 4-5 minutes.
Add salt, pepper, Italian Seasoning and garlic, cook for 2 minutes more.
Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender,
8-10 minutes.
Stir in the cooked turkey, beans, and tomatoes, cooking until completely heated through. Simmer for 10 minutes.
Remove from heat, and serve with sprinkled parsley on top, and sour cream if desired.

Serves 6 dinner size portions.

Enjoy!!

Patricia
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