Chilly Day; Hot Soup

Today has definitely been the most frigid day of the season... at least in my book. Even the title of this blog post has me reaching for a thermal blanket. As I sit here, drinking my cup of Tazo Calm tea, snuggling on the couch with layers upon layers of blankets and sweatshirts and  leggings and fuzzy socks, I decided what better time than now to share one of my favorite soup recipes? I've been sick for the past few days, so, I've been doing nothing but slurping broth out of coffee mugs and sipping slowly on steaming cups of hot tea. I can honestly tell you that I cannot wait to be rid of this horrible bronchitis that has been keeping me out of the real world. It seems that colds and flu's and such go perfectly hand in hand with this frigid, bitter weather. I'm afraid to even open the front door because the gusts of wind are so strong they might blow me away. 

The one and only positive thing I can grasp from this unbearable bitterness is that it is the perfect time for a nice, big, steaming bowl of soup. Any soup will do, naturally. Whether you're in to a creamy potato leek or a broth based chicken noodle, cold weather is soup weather. One of my favorite soups to make around this time of year is my version of a Pasta e Fagioli. It's hearty, healthy and the perfect compliment to a cold, windy day. You can have it for lunch or dinner and it can be deliciously paired with a nice glass of red wine. 

I started making this recipe a year or so ago when I was in the mood for something different. I ransacked my kitchen drawers and pantry and came up with a few ingredients with which I created something simple and brilliant. Now, my version is a bit healthier than the traditional recipe. My dad (or Fahja, as I would mostly call him) always loved when I would cook, but he also wanted to eat healthy, so I made this recipe with him in mind. I use ground turkey rather than sausage and low sodium beef broth, but the flavors are still delicious as ever. I mean that, too. You'll believe me once you try it. You'll actually find yourself licking your spoon dry as you try to get every last drop out of the bowl. 

So, here it is, my Fahja's Pasta e Fagioli:

First, I got out all of my ingredients...there weren't too many. Like I said, I found all of them in my kitchen, so I'm sure you won't have to go out and buy much rather than the turkey. I chopped up the onions, celery, carrots and minced the garlic. 

Next, I browned the turkey in a large pot over medium high heat, drained it in a colander and set it aside. I then heated the oil in the same pan and added the onions and carrots and cooked until tender, about 10 minutes. I also added black pepper to flavor the vegetables.

Then I added the celery and garlic and cooked until celery was translucent and garlic was fragrant, about 2-3 minutes. Next, I added in  beef broth, San Marzano crushed tomatoes, and tomato paste. I added in some seasoning with thyme, basil, oregano, parsley and a little salt and more pepper.  

Next, I covered the lid, reduced the heat to low and let the soup simmer for an hour. Afterwards, I tasted the broth for any flavor adjustments and added in the cooked turkey. 

I then stirred in the uncooked pasta and let it cook for about 8-10 minutes. I used Barilla Piccolini pasta made with carrots and squash. Now, obviously you don't need to use this type of pasta, but it definitely brought out the flavor of the carrots and added a nice bite to the soup. 

Finally, I added the kidney beans and let the soup sit a bit more to allow the flavors to merry. 

Doesn't it just look beautiful? The colors are even a perfect compliment to a crisp fall day. 

Yum. Look at all that gorgeous texture. Now, grab your favorite bowl or large coffee mug, fill to desired fullness and enjoy!

This one is for you, Daddy!

1 1/2 pound lean ground turkey (substitute if you want, but this tastes so good)
1/4 cup extra virgin olive oil
2 cups chopped onion
2 cups chopped carrots 
1 cup chopped celery
2 cloves organic garlic
1/2 tsp cracked black pepper
1 14 oz carton organic beef broth
1 28 oz can San Marzano crushed tomatoes
1/2 can tomato paste
1 1/4 tsp dried thyme
1 1/4 tsp dried basil
1 1/4 dried oregano
1 tbsp fresh parsley
1 cup Barilla Piccolini veggie pasta
1 15 oz can kidney beans
salt to taste
grated Parmesan 

Prepare your mise en place. Loosely chop the onions and carrots and finely dice the celery and garlic. Measure out the spices and drain and rinse the beans in a colander. Heat a large pot over medium high heat and add the ground turkey. Cook until turkey is browned. Remove meat, drain and set aside. In the same pot, heat the olive oil and add the onions and carrots and cook until soft, about 8-10 minutes. Add the celery and garlic and cook until fragrant, about 2 minutes. Pour in the beef broth, crushed tomatoes, tomato paste and spices. Cover, reduce the heat to low and simmer for an hour. After soup has simmered, taste for flavor adjustments and add in the cooked turkey. Stir in the pasta and cook for about 8-10 minutes. Lastly, stir in the kidney beans and let the soup sit a bit longer to allow the flavors to merry. Ladle soup into a bowl and top with freshly grated Parmesan cheese. Pour yourself a glass of your favorite red and enjoy!

Serves: 10