Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces diced turkey strips
- 1 medium yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (finely chopped)
- 2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
- 1 can (14.5 oz) crushed tomatoes
- 1 quart reduced sodium chicken or vegetable broth
- 2 cups water
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
- 1 ½ cups ditalini pasta or other small pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add diced turkey strips and cook until browned.
- Stir in chopped onion, carrots, celery, garlic, and rosemary; sauté until softened.
- Add crushed tomatoes, broth, water, salt, and pepper; mix well.
- Mash some beans in a bowl with cooking liquid to form a paste; add back into the pot with remaining whole beans.
- Bring to a boil, then simmer for 10–15 minutes before adding pasta. Cook until pasta is tender.
- Taste and adjust seasoning; serve hot with grated cheese and olive oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 50mg