Ingredients
Scale
- 1 pound ground turkey or chicken sausage
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery ribs
- 4 cloves garlic
- 5 cups low sodium chicken broth
- 1 can (14.5 ounces) cannellini beans
- 1 can (14.5 ounces) red kidney beans
- 1 can (15 ounces) diced tomatoes
- 1 cup dried pasta (elbow macaroni or ditalini)
- Fresh herbs: rosemary, thyme, parsley
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)
- Crushed red pepper flakes (for serving)
Instructions
- In a large pot over medium-high heat, brown the ground turkey or chicken sausage for about 4–5 minutes.
- Add diced onions, carrots, celery, rosemary, thyme, and parsley; sauté for approximately 6 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth along with rinsed beans, diced tomatoes, salt, pepper, and bay leaves; bring to a boil then reduce to simmer for 5 minutes.
- Incorporate the pasta and continue to simmer until al dente (about 9–10 minutes).
- Remove from heat; discard bay leaves and stir in grated Parmigiano-Reggiano until melted.
- Adjust thickness with extra broth if desired; season to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg