Ingredients: |
Ingredients: 4 sprigs fresh thyme
1 large rosemary sprig
1 bay leaf
½ cup carrots
½ cup kale
1 T unsalted butter
1 cup chopped onion
1 T tomato paste
4 pieces bacon, chopped
1 pound ground turkey
1 tsp. fennel seeds
1 tsp. red pepper flakes
3 garlic cloves, minced
6 cups chicken broth
2 (14½-ounce) cans red kidney beans, rinsed and drained
¾ cup elbow macaroni or other small pasta
Freshly ground pepper
⅓ cup freshly grated Parmesan cheese
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Directions: |
Directions:Heat the olive oil and butter in a large, heavy saucepan or Dutch oven over a medium flame. Add the bacon and cook till crisp. Remove to a paper towel lined plate. Add the onion, carrots, kale and garlic and sauté until the onion is tender, about 3 minutes. Add the ground turkey and cook until browned. Add the broth, beans, and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Remove the bay leaf and any stems from the rosemary and thyme. Add the beans and macaroni, cover, and boil, stirring occasionally, until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper.
Ladle the soup into bowls. Sprinkle with Parmesan. |
Personal
Notes: |
Personal
Notes: One of our favorite restaurants in Oak Park served Pasta e Fagioli and I loved it. This recipe originated with Giada di Laurentiis, although the addition of ground turkey, carrots, kale and the fennel and red pepper flakes are my contributions. If you think you won't use all the soup in one sitting, cook the macaroni separately and add to the bowls when serving the soup. Otherwise, the pasta gets mushy the next day and you'll need to add more chicken broth to the leftovers.
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