Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery ribs
- 4 cloves garlic
- 5 cups low sodium chicken broth
- 1 can cannellini beans
- 1 can red kidney beans
- 1 can diced tomatoes
- 1 cup dried pasta (elbow macaroni or ditalini)
- Fresh herbs: rosemary and thyme
Instructions
- In a large soup pot, heat olive oil over medium-high heat. Brown the ground turkey for 4–5 minutes.
- Add diced onion, carrots, celery, rosemary, thyme, and parsley; sauté until softened (about 6 minutes).
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth, cannellini beans, kidney beans, diced tomatoes (with juices), salt, pepper, and bay leaves; bring to a boil then reduce to a simmer for 5 minutes.
- Stir in pasta and simmer for another 9–10 minutes until cooked al dente.
- Remove bay leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 610mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg