46/52: 3 Bean and Turkey Soup

Brr! The weather has quickly turned frigid this week. We are definitely approaching winter up here in the Pacific Northwest! In my house, freezing cold weather calls for a nice big pot of soup. My husband works outside, so he certainly welcomes a hot bowl of soup without complaint during the week, or really any time. I came up with this soup this week and it was full of flavor and protein, and best of all is über healthy. Tons of veggies and good for you stuff. My only complaint was I accidentally added too much pasta and it soaked up all of my broth. I added an additional 4 cups of broth but it was still way too thick. The recipe below is adapted to remedy this! So, serve this up with a crispy, gooey grilled cheese and this is a definite comfort meal for a chilly evening! 🙂

Hopefully everyone is gearing up for a wonderful Thanksgiving… I know we are. We are so excited for this year. We’ve decided to start a new tradition in our home. We are going to have 2 Thanksgiving dinners! We have family dinners on Thanksgiving day and we don’t want to forgo those for anything. We love spending time with our family. But we also want a chance to try out recipes and have our own little dinner. Solution? Black Friday Thanksgiving! 🙂 Eee. I am excited. Now I have quite a menu to plan — what desserts I’m bringing to our family dinner, and then an entire menu for our own dinner. Do you have any suggestions on cooking the perfect turkey? I have never made one! Any advice would be much appreciated.

3 Bean and Turkey Soup

Ingredients:

2 TB EVOO
1 small onion, diced
2 large carrots, shredded
2 stalks of celery, diced
4 cloves garlic, minced
1 red pepper, chopped
3 TB of tomato paste
1 can of petite diced tomatoes
salt and pepper
1-2 tsp garlic powder
2 tsp oregano
2 tsp parsley
1 pound of ground turkey or sausage
1 can white kidney {canelli} beans, rinsed
1 can light red kidney beans, rinsed
1 can dark red kidney beans, rinsed
4-6 cups of chicken broth (or use a vegetable broth) I like to use a hearty stock when I can
1 C of ditallini pasta, or another small pasta
1 C of broken spaghetti
freshly grated Parmesan for garnish

Directions:

1. In large pot or dutch oven, heat 2 TB oil over medium heat. Add onions, and saute for a few minutes, then add garlic and saute a minute more. Add remaining vegetables and tomato paste. Saute until tender.
2. Meanwhile, in a skillet, brown turkey meat and season with salt and pepper.
3. Add browned turkey to dutch oven, stir to combine. Add garlic, oregano and parsley.
4. Add rinsed beans to dutch oven, stir to combine.
5. Add broth and bring to a boil. Add pasta and simmer until pasta is tender.

Bon Apetite!

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