Ingredients
Scale
- 3 Tablespoons Olive oil
- 1/2 Cup Onion, diced
- 2 Carrots, diced
- 2 Stalks Celery, diced
- 3 Cloves Garlic, minced
- 1/2 lb. Ground Turkey (optional)
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 3/4 teaspoon Dried thyme
- 1 (14 oz.) Can Diced tomatoes, preferably no salt added
- 4 Cups Chicken broth
- 2 Cans Beans, drained (Cannellini, Kidney)
- 1 Parmesan rind (optional but you won’t regret it)
- Pasta of your choice
Instructions
- Heat the oil in a large stock pot over medium heat. When shimmering, add the onion, carrot and celery and sauté until they soften, approximately 3-4 minutes. Sprinkle with a little salt and pepper as they are cooking.
- Add the ground turkey and break up with a wooden spoon as it cooks.
- Add the garlic and cook another minute, then add the spices, stirring around the pot so the oil helps release their flavor.
- Add the chicken broth, beans, Parmesan rind (if using) and chopped tomatoes.
- Cook on the lowest setting for 30 minutes to 1 hour, stirring occasionally.
- When ready to serve, cook the pasta according to directions and scoop a little in a bowl and ladle the soup on top.
- Garnish with fresh parsley and grated Parmesan cheese if desired.
