
On Tuesday the Iowa Girl Eats blog posted a "You have to make this soup!" soup recipe, so I printed it out b/c we all enjoy homemade soups...it's pretty much the only kind we eat anymore. (And I'm copying her post title b/c really--"You have to make this soup!"). On Wednesday I mentioned the recipe to Matt while he ate breakfast and I drank coffee. (This is Matt, our child chef; so request to make soup in: 3, 2, 1...). Today (Thursday), I was asked to retrieve the necessary ingredients and make the soup for dinner. This is the routine at the mention of a new recipe; and really not a problem this particular time b/c I'd already planned a grocery trip for mid-morning.
I made the soup tonight w/a minor adjustment or two to the recipe, and it was an immediate favorite for us. It reminds me of the Olive Garden trips that Brian and I would make before the kids were born. We would order their Pasta Fagioli soup and breadsticks for dinner. While the soup was perfection, the service usually was not as it was not a "big tip" meal. Now we have a recipe that provides the taste of a favorite soup w/o suffering through lackluster restaurant service. So here is the recipe...for us to recall should we lose the printed copy, and to share w/whomever reads here and opts to try for yourselves. Grab a glass of wine, cook & simmer, assemble a salad or bake some bread, enjoy...
Tomato & Turkey soup w/DitaliniIngredients:
EVOO (Extra Virgin Olive Oil)
1 cup chopped carrots
1/2 sweet, white onion
2 cloves garlic (minced)
1.5-2 lbs. ground turkey breast
Salt & Pepper
2 15oz. cans of tomato sauce
45 oz. chicken broth
1 can Great Northern beans (drained and rinsed)
1 tsp. Italian seasoning
1 cup Ditalini pasta
Cornstarch (for thickening)
Red pepper chili flakes (optional)
Instructions:
*Heat EVOO over medium heat in a large soup pot. Toss in and stir the carrots, onion, and garlic. Add the ground turkey, season with salt & pepper, and cook until the turkey is no longer pink (break it up as you cook).
*Pour in the tomato sauce, chicken broth, beans, and italian seasoning. (The original recipe calls for red chili pepper flakes for 'zing'. Some of us don't like 'zing', so I omitted the flakes.) Bring to a boil, then lower the heat to simmer. (I simmered our pot for 2-3 hours).
*If you want the soup to be thicker, shake equal parts cornstarch w/water and add sparingly to the pot until you are satisfied w/the consistency. I added about 2 tablespoons worth.) Add the Ditalini pasta and simmer for 10-15 minutes before serving. This filled my 5.5 quart Le Creuset pot about 3/4 full...serving stats will depend on the number of people eating, and the size of the bowls.
*Note: I used organic and natural product with this recipe.