Ingredients
Scale
- 1 can (28 oz) San Marzano whole peeled tomatoes
- 48 oz chicken broth
- 2 cans (14.5 oz) cannellini beans
- 4 oz imported turkey slices, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 lb ditalini pasta
Instructions
- Boil salted water and cook ditalini pasta until al dente (6-7 minutes). Drain.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent.
- Add minced garlic and cook for one minute.
- Stir in diced turkey slices and cook for about five minutes.
- Mix in cannellini beans with their juice and bring to a low boil.
- Process tomatoes until coarsely chopped and add to the pot.
- Pour in chicken broth and bring back to a boil; season with ground pepper.
- Reduce heat and simmer for about 15 minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg