Ingredients:

  • 2 tbsp extra virgin olive oil
  • 6 oz smoked turkey, finely diced
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14½ oz) crushed tomatoes
  • 6 cups low-sodium beef broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp apple cider vinegar
  • 1 bay leaf
  • 1 cup ditalini pasta
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a Dutch oven over medium heat. Add 6 oz diced smoked turkey and sauté until the edges are browned and the fat has rendered, ensuring the turkey reaches an internal temperature of 165°F (74°C).
  2. Stir in 1 chopped medium onion, 2 diced medium carrots, and 2 diced stalks of celery, cooking until the vegetables are softened and the onions are translucent.
  3. Add 4 minced cloves of garlic and cook for 60 seconds until fragrant.
  4. Stir in 1 can (14½ oz) crushed tomatoes, 6 cups beef broth, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1 bay leaf.
  5. Bring the mixture to a boil, then immediately reduce heat to low and simmer uncovered for 30 minutes, adding salt to taste.
  6. Stir in 2 cans (15 oz each) drained and rinsed cannellini beans and 1 tbsp apple cider vinegar.
  7. Increase heat slightly and add 1 cup ditalini pasta. Cook for 10–12 minutes, or until the pasta is al dente.
  8. Remove the bay leaf and stir in 1/4 cup chopped fresh parsley.
  9. Divide the soup into bowls and top each serving with a portion of 1/2 cup grated Parmesan cheese and black pepper.