Saturday, February 8, 2014

Turkey Butter Bean Soup with Farfalle




This chicken broth and tomato base soup makes good comfort food on cool nights.  The dish is influenced with the Italian flavors of rosemary, basil, garlic, onions and cheese.  Ground turkey, butter beans and Farfalle pasta give this dish its heartiness and makes it a one pot meal.

The method is easy and the cooking time is short and mostly done with simmering the soup.  The onions and rosemary are first sautéed to softness and are then joined with garlic, turkey and Roma tomatoes. The butter beans and broth are then added with a little heat from red pepper flakes.  The majority of the cooking is done by boiling the Farfalle pasta in the soup.  Finally the dish is served Parmigiano-Reggiano cheese and basil to garnish.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes.

Ingredients:

1 Tablespoon Olive Oil
1 Medium Yellow Onion diced
3 Sprigs Rosemary
3 Garlic Cloves minced
1/2 lb. Ground Turkey
3 Roma Tomatoes diced
15 oz. Can Butter Beans
4 Cups Chicken Broth (or Vegetable Broth)
1/4 Teaspoon Red Pepper Flakes (optional)
1 Cup Farfalle pasta
1/4 Cup Basil Leaves torn
1/4 Cup Parmigiano-Reggiano Cheese grated

In a large dutch oven or iron cast pot, place the olive oil over medium high heat.  Add the onions and rosemary sprigs and stir-fry until the onions are soft (about 6 minutes).  Toss in the garlic and stir-fry until fragrant (about 1 minute).   Add the ground turkey to the pot and stir-fry to brown the meat (about 6-8 minutes).

Carefully remove the rosemary sprigs from the pot.  Add the tomatoes to the pot and sauté the ingredients together for another 2-3 minutes.   Pour in the can of butter beans and the 4 cups chicken broth.  Bring the pot to a boil.  Add the Farfalle pasta and let cook until al dente (about 8-10 minutes). If using red pepper flakes, add it to the soup at this time.

To serve ladle the soup into bowls and add 2-3 basil leaves and 1 tablespoon Parmigiano-Reggiano cheese onto each soup dish.  Enjoy.






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