Are you still relishing in your Thanksgiving left overs? I made my favorite panini and those awesome enchiladas I can’t stop talking about with mine. But now my fridge is almost a faint memory of turkey and sweet potatoes.
So I’m starting to dig back into my non-holiday stack of recipes I’ve wanted to try.
I know for some of you, you already have snow on the ground. But here in California, we’ve finally hit Fall, maintaining mid-60′s for a couple weeks.
The dogs are loving it, since this means their walks get longer. Just this last weekend I was so lost in thought that we went two blocks past our turn. And the only thing that knocked me out of it was noticing one dog is peeing on the other dog’s head because dog #2 is too stupid to move out of the way. And this, of course, made me laugh.
Anyway. Fall. And stew. Yay!
This is one I’ve had printed out for months. I cut back on the red pepper flakes for my kids, and I doubled the amount of pasta, since I like a good scoop of stuff on my spoon, rather than more liquid. It was perfect.
Tomato and Turkey Stew with Ditalini
Prep time: 10 minutes
Cook time: 20 minutes
• 2 teaspoons extra virgin olive oil
• 2 large carrots, chopped small
• 1 small sweet onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey breast
• salt & pepper
• 1 jar marinara sauce (I used 24 ounces)
• 3 (14 ounce) cans low sodium chicken broth
• 1 can cannellini beans, drained & rinsed
• 1/4 teaspoon red chili pepper flakes
• 1/2 teaspoon Italian seasoning
• 1 cup ditalini, or other small pasta
In a large pot, heat oil over medium-high heat and saute carrots, onion, and garlic for 5 minutes. Add in the ground turkey, season with salt & pepper, and cook for another 2 minutes until no pink remains, breaking it up as it cooks.
Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender.
Add more salt & pepper if necessary, and ladle into bowls to serve.
(adapted from Iowa Girls Eats)