Hearty Turkey Soup with Pasta and White Beans
To Serve Four
By Chef Jamie Roraback
2 Tbsp. Extra Virgin Olive Oil
1 Cup Onions-diced
1 Cup Carrots-diced
½ Cup Celery-diced
1 Tbsp. Garlic-sliced thinly
½ tsp. Fresh Thyme-chopped
6 Cups Turkey or Chicken Broth-low sodium
1 ½ Cups Ditalini Pasta-or substitute elbows
1 Can White Beans-drained
1 ½ Cups Cooked Turkey Meat-diced or shredded
4 Tbsp. Fresh Italian Parsley Leaves
8 Tbsp. Freshly Grated Parmesan Cheese
Salt and Black Pepper to Taste, Extra Virgin Olive Oil to drizzle on top
· Heat a heavy bottomed saucepan on medium high heat. Add the olive oil, onions, celery, and carrots. Cook stirring for about 5 minutes or until the vegetables have softened slightly. Add the garlic and thyme, cook for about 30 seconds, but do not brown.
· Add the broth, cover and bring to a full boil. Add the pasta, stir to separate and boil until about halfway done. Add the beans and let boil with the pasta until the pasta is tender. Stir the pot occasionally and turn the heat down as the liquid is absorbed by the pasta. When pasta is tender, stir in the turkey meat and half of the Parmesan cheese, and heat until hot. Season to taste with salt and black pepper. If pasta dish is too thick for you, stir in a little broth or water. If the pasta dish is too thin for you, continue boiling without a lid for a few minutes to reduce. Serve in soup bowls and garnish with the remaining Parmesan cheese. Drizzle the top with more olive oil if desired, serve with crusty Italian bread and enjoy!
Connecticut Culinary Institute’s Website: www.ctculinary.edu
