Ingredients
6
6 servings
- •8 ounces ground turkey
- •1 medium onion, diced
- •3 stalks celery, diced
- •2 cloves garlic, minced
- •1 (15.5 ounce) can red kidney beans, rinsed and drained
- •1 (15.5 ounce) can great northern beans, rinsed and drained
- •4 cups water
- •1 (8 ounce) can no-salt-added tomato sauce
- •1 ½ teaspoons dried basil
- •1 ½ teaspoons ground thyme
- •1 ½ teaspoons dried oregano
- •⅛ teaspoon salt
- •⅛ teaspoon ground black pepper
- •1 pinch cayenne pepper, or to taste
- •8 ounces ditalini pasta
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker.
- Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.
Nutritional Facts
Per 6 servings
- Calories: 366
- Carbohydrate: 61g
- Fat: 4g
- Fiber: 11g
- Protein: 23g
- Sugar: 2g
Related Recipes
Pasta Fagioli Soup with Bacon
Instant Pot® Pasta e Fagioli
Pasta e Fagioli I
MeMe's Pasta Fagioli
Pasta e Fagioli a la Chez Ivano
Pasta e Fagioli (Pasta and Beans)
Poor Man's Pasta Fagioli
Pasta e Fagioli
Easy Pasta Fagioli
Slow Cooker 3-Bean Chili
Pasta E Fagioli
