Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey or chicken sausage
- 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
- Heat olive oil in a large soup pot over medium-high heat. Cook the ground turkey sausage for 4–5 minutes, breaking it apart as it browns.
- Add diced onion, carrots, celery, rosemary, thyme, and parsley. Sauté for about 6 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Add 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 the pasta and simmer for another 9–10 minutes until cooked al dente.
- Remove bay leaves before serving and stir in grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: MAIN DISHES
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 50mg