Pasta Fagioli
Heat 1 T. of olive oil in a large pot over medium heat. Add the ground turkey and cook for 1–2 minutes per side, breaking it up as it browns. Stir in the onion, carrot, and celery mix, then sauté for another 5–6 minutes until the vegetables are tender and the turkey is fully cooked. Add the tomato sauce and stir well. Cover the pot, leaving about a 1-inch gap, reduce the heat to low, and let it gently simmer for 10 minutes. Drain and rinse the beans, then add them to the pot along with the broth. Turn the heat to medium-high and bring the soup to a boil. Once boiling, add the pasta and cook uncovered for 6–8 minutes, stirring often, until the pasta is just al dente—be careful not to overcook. Add the kale, stir it in during the last 4 minutes to gently wilt. Remove the bay leaf, stir in grated Parmesan cheese, and serve hot.
Ingredients:
Ground Turkey (salt), Chicken Broth, Marinara Sauce or Crushed Tomatoes (with oregano, basil, parsley, thyme, black pepper, salt), Cannellini Beans, Onions, Carrots, Celery, Kale, Ditalini Pasta, Garlic, Grated Parmesan, Crushed Red Pepper, Bay Leaf.
Allergens:
Contains: Milk, Wheat
Nutrition Facts (Per Serving, 4 servings total):
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Calories: ~360–390
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Protein: ~26–30 g
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Carbohydrates: ~40–45 g
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Fiber: ~8–10 g
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Total Fat: ~10–12 g
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Saturated Fat: ~2–3 g
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Cholesterol: ~55–65 mg
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Sodium: ~700–850 mg
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Sugars: ~6–8 g