Maybe because it’s dark outside. Maybe because it’s chilly in the wee hours of the morning. Maybe because the leaves are starting to change. Or maybe it’s just because I really like soup.
Pasta e Fagioli (in the crock pot!)
1 lb lean ground turkey
1/2 large red onion, chopped
1 cup carrots, chopped
2 (14.5 oz) cans diced tomatoes, undrained
1 can dark red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 cups beef broth
1 (16.5 oz) jar pasta sauce
2 tsp oregano
1 tbsp Franks Red Hot Sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry whole wheat fusilli
1. Brown the meat on the stovetop, and drain well. Let it cool a bit.
2. Chop up carrots and onion. Add to empty crock pot. Drain and rinse the beans and add them. Add the whole cans of tomatoes, pasta sauce, beef broth, salt, pepper, oregano, and Franks. Stir in meat.
3. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta. Cover and cook for another hour on low, or until the pasta is tender.
Recipe slight adapted from A Year of Slow Cooking
While completely delicious and simple to make, this recipe is a bit of an adaptation of the original pasta e fagioli. You see, traditional pasta e fagioli is made with ditalini pasta and no meat. It started out as a peasant soup in Italy. Hence the name “pasta and beans.” However, my husband is a carnivore and likes to sneak extra meat into anything he can. And I think fusilli pasta (the spiral kind shown here) is just so cute.
In other news, you know it’s time to do dishes when…
But my goodness gracious, the leftovers of this soup were even better than the first night. I just love how soup manages to do that.