Pasta e Fagioli Soup

Prep Time: 20 mins | Cook Time: 1 hour | Course: Dinner | Servings: 8

Bean, ground turkey and star pasta with red and white beans and hominy too; I know it's not an authentic Italian ingredient…but so delicious and soup worthy. Finish with spinach or kale and lots of freshly grated asiago or parmesan cheese. Inspired by Ashley Manila of Baker By Nature.

https://bakerbynature.com/easy-pasta-fagioli-soup-recipe/ 

1 Tbsp olive oil

1 large onion, diced

⅛ tsp red pepper flakes, or to taste

7 cloves garlic

2 28-oz cans crushed tomatoes

1 28-oz can water

2 cups red wine

2 cups chicken stock

1 lb ground turkey, beef (or Italian sausage, chopped)

1 25-oz can hominy, rinsed (optional)

1 15-oz can white beans, rinsed

1 15-oz can red kidney beans, rinsed

1 Tbsp Italian seasoning

1 Tbsp oregano

1 Tbsp parsley

1 Tbsp onion powder

1 Tbsp garlic granules

1 tsp salt

1 tsp pepper

1 cup stelline or other small pasta

2 cups spinach or kale, roughly chopped

Asiago or parmesan cheese, freshly grated

In a large soup stock pot, heat the oil, onion and pepper flakes, stirring for a couple of minutes. Add in the garlic, tomatoes and water (rinsing any goodness left in the cans). Pour in the wine, chicken stock and ground turkey or beef, formed into meatballs (or the chopped Italian sausage). Let cook over medium heat for about 15 minutes. Add in the hominy, beans and all seasonings. Allow to simmer for 30 minutes. Taste and correct for seasoning, stir in the pasta and cook for 10 minutes, adding in the spinach or kale the last five minutes of pasta cooking time. Serve with crusty bread for dipping and freshly grated cheese.