Pasta fagioli soup

September 30, 2015

Pasta fagioli soup recipe on Barr Bungalow.

I love a good bowl of soup, especially when fall rolls around. It’s as if the first cool day brings out all the best of my favorite season – cute booties, scarves and warm soup that lasts for days.

Each time I make this pasta fagioli soup recipe, it turns out slightly different – which is exactly why I love it. Once you make it a time or two, you won’t even need a recipe. Simply grab your favorite veggies and start cooking! Hint: Get kale; it changes everything.

1 lb ground turkey
1 small onion, chopped
2 large carrots, chopped
1 zucchini, chopped
Spinach or kale
2 cloves garlic, minced
28oz can crushed tomatoes
15oz can tomato sauce
15oz can beef broth (plus more for heating)
15oz can red kidney beans (with liquid)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper

  1. Brown ground turkey over medium-high heat. Season with salt + pepper.
  2. Add onion, carrots, zucchini and garlic. Saute for 10 minutes.
  3. Once the vegetables are softened, but still slightly crisp, add the remaining ingredients. Add the beef broth to your liking, depending on the soup consistency you prefer.
  4. Simmer over low heat for one hour.
  5. Just before your soup is ready, make your pasta. You can use any type of pasta – I usually just use what’s on hand.

What’s your favorite fall soup?

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1 Comment

  • Reply Megan O. October 1, 2015 at 8:19 am

    Yay for soup season! Looks amazing.

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