Ingredients
Scale
- 1.25 lbs Lean Ground Turkey
- 2 Tbsp. Extra Virgin Olive Oil
- 2 carrots, cut into bite sized pieces
- 2 celery sticks, chopped
- 1-cup onion, diced
- 3 garlic cloves, minced
- 1 can Italian-style diced tomatoes (14.5 oz)
- 1 jar marinara sauce (2 cups)
- 4 cups low-sodium chicken stock
- 1 Tbsp. Italian seasoning
- 2 cups Randall Ultimate 4-Bean Mixed Beans, rinsed
- 1 cup elbow noodles (or any short cut pasta)
- Salt & Pepper, to taste
- Garnish: Parmesan cheese or pesto
Instructions
- Cook pasta to al dente (slightly firm) bite. Set aside.
- In a large soup pot, add extra virgin olive oil. Heat over medium-high heat. Add turkey. Crumble with a flat spoon or spatula as it cooks. Season with Italian seasoning.
- Add all veggies and garlic, allowing to cook for 5-6 minutes to soften.
- Toss in drained beans, marinara and diced tomatoes. Stir. Slowly pour in chicken stock. Turn heat to low and allow to bubble for 20 minutes. Taste and season with salt & pepper.
- To serve, ladle over pasta in a bowl. Top with parmesan cheese and a dollop of pesto.
- Store in refrigerator for up to a week, or freeze for up to 6 months.