This is originally from a Weight Watchers recipe – but don’t let that fool you. It is really hearty – a complete, healthy, meal in a bowl. It also comes together surprisingly fast – and you can certainly make this ahead of time and freeze some for later (I would probably recommend you freeze it before adding the pasta). Also, if you’ve ever bought a wedge of Parmesan cheese and then thrown out the rind – DON’T!! Save it and use it for soups like this – it really makes the recipe go from “very good” to “OH MY WORD”. And if you don’t want to wait until you get to the bottom of a rind, Wegmans actually sells little plastic containers in their cheese department of Parmesan rind ends for very cheap. You don’t have to use it in the recipe, but if you can, I highly recommend it.
1 medium onion, chopped
4-5 cloves garlic, chopped
1 pound ground turkey
5 carrots, sliced into 1/4 inch rounds
3 stalks of celery, sliced into 1/4 inch rounds
1 can petite diced tomatoes
1 can red kidney beans, rinsed and drained
2 can cannellini beans, rinsed and drained (or 2 cans of kidney, 1 cannellini)
48 ounces fat-free, reduced sodium chicken broth
1 TBSP dried thyme leaves
16-24 ounces crushed tomatoes
Parmesan cheese rinds (see notes above)
1 cup dry ditalini pasta
- Heat olive oil in a large pot over medium/medium-high heat.
- Add onions and sauté until softened, 4-5 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add celery and carrots and continue to cook until just a little softened and browned, additional 3-4 minutes.
- Add turkey and cook, until no pink remains.
- Add tomatoes, beans, broth, thyme, pasta sauce and cheese rinds (if using).
- Simmer, covered, until carrots are tender, about 20 minutes.
- Taste for seasoning and add salt, pepper and crushed red pepper flakes (if using).
- Add pasta and cook according to package until al dente.