Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 oz smoked turkey, finely diced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp red wine vinegar
  • 1 cup ditalini pasta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • salt
  • black pepper

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks and sauté for 5–8 minutes until translucent and softened.
  2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
  3. Add 6 oz finely diced smoked turkey and cook for 3–5 minutes until the edges are slightly crisp.
  4. Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
  5. Pour in 1 can (28 oz) crushed tomatoes and 6 cups low-sodium chicken broth. Stir in 1 tsp dried oregano and 1/2 tsp red pepper flakes.
  6. Bring the liquid to a boil, then immediately reduce to a low simmer. Cover and cook for 30 minutes.
  7. While the soup simmers, take 1 cup of the drained cannellini beans and blend them with a splash of broth until smooth; stir this puree back into the pot to thicken.
  8. Stir in the remaining whole cannellini beans and 1 cup ditalini pasta. Simmer uncovered for 8–10 minutes, or until the pasta is al dente.
  9. Remove from heat and stir in 1 tbsp red wine vinegar.
  10. Season with salt and black pepper to taste. Serve hot, topped with 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley.