It is hot here! I don’t mean the usual July mid-western heat…I mean hotter than Hades, humidity to soak your clothes, HOT!
So why, you ask, am I making a hot soup? Well, the answer to that is we have had a crazy busy week. Busier than one I have had in a long time. I had way too many irons in the fire, things due, appointments, 2 swim meets…you know, typical family stuff. I knew we had to work as timers at my son’s swim meet Tuesday night and wouldn’t be able to break away to grab a bite to eat for dinner. So…we needed a quick little meal that would tide us over, give us energy and fight the ‘concession cravings’ !
3 Bean Soup with Ground Turkey
1 pound of ground turkey (optional)
1 can each of: cannellini beans, light read kidney beans and dark kidney beans, rinsed.
1 can of petite diced tomatoes
1 large tomato, diced
2 cans of chicken broth (or use a vegetable broth)
1 small onion, diced
2 large carrots, shredded
2 stalks of celery, diced
4 cloves garlic, minced
1 red pepper, chopped
2 C of ditallini pasta
2 C of broken spaghetti
2 TB of tomato paste
fresh herbs: I used oregano and basil at the end
freshly grated Parmesan for garnish
Brown the meat, if you use it. Add the onion, peppers, carrots, celery, garlic, drizzle of olive oil and tomato paste. Saute until vegetables are tender. Add the broths and beans. Add the pasta and if you need it add a little water. Simmer until the pasta is tender.
I served this with a crusty bread and a dusting of freshly grated Parmesan cheese. This was an easy and very filling dinner!