Description
A comforting, soul-warming Italian classic that transforms humble pantry staples into a hearty, nutritious meal. This one-pot wonder features tender white beans, aromatic vegetables, and perfectly cooked pasta in a savory broth, enhanced by smoked turkey for a deep, smoky undertone. Ideal for chilly evenings, this rustic soup is designed to nourish the family and fill the home with the inviting scent of rosemary and garlic.
Ingredients
4 ounces diced smoked turkey
3 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, finely diced
2 carrots, finely chopped
2 ribs of celery, finely chopped
1/2 cup fresh fennel bulb, diced
4 cloves garlic, minced
1/2 teaspoon fennel seed, crushed
1 teaspoon kosher salt
1 tablespoon fresh rosemary, minced
1 tablespoon tomato paste
2 cans (15-ounce) cannellini beans, rinsed and drained
1 can (28-ounce) crushed tomatoes
4 cups beef-style broth (alcohol-free)
1 Parmesan rind (optional)
1 cup ditalini or small pasta shells
Fresh parsley for garnish
Instructions
Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium heat.
Add the smoked turkey and cook until browned, then remove and set aside.
Add the remaining tablespoon of oil, onion, carrots, celery, and fennel bulb to the pot; sauté until soft.
Stir in the garlic, fennel seeds, and rosemary, cooking until fragrant.
Add the tomato paste and cook for 2 minutes to caramelize.
Stir in the crushed tomatoes, broth, beans, and Parmesan rind, then return the turkey to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
Add the pasta and cook for approximately 8-10 minutes until tender.
Remove the Parmesan rind before serving, garnish with fresh parsley, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb broth; add a splash of water or extra broth when reheating. Use gluten-free pasta if needed, and ensure the Parmesan rind is authentic cheese (not containing animal rennet if strictly vegetarian).
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 15mg