Pasta e Fagioli

It is a soup kind of day in my world today! what does soup mean to you?
Soup to me is fridge clearing, a welcoming stove top aroma and a warm comforting hug in a cup,  It is just plain home to me!

I am writing this while having my morning cup of tea about an hour before I generally post for you and yes for me. I use my posts as kind of a recipe holder. I find it so much easier to google cookingatclarktowers.com and search for a recipe then to riffle through all of my collected paperwork of recipes. So I do it all the time and if someone asks me for a recipe If I don’t tell them to google it I send them the link. 
I am not sure what recipe I will be making in a few minutes but this one is one of my top 5 that I love to eat. I am actually going through the ingredient list and wondering if I have everything on hand and I think I do so while I am re-posting this recipe from a couple of years ago I am fairly certain this will be on my stove top shortly. 
I finally planted my garlic yesterday I hope it stands a chance to grow. I am a couple of weeks later than I normally get it into the ground and I am looking at the temperature at 7:49 am est and it is 32’F yikes I may not get any next year. Fingers crossed! 
Pasta e Fagioli Soup makes approximately 12 cups – freezes nicely

Ingredients

1 pound lean ground turkey (your choice – chicken, beef, sausage all would be great)
2 tbs extra virgin olive oil
1 large onion, diced
2 medium carrots, peeled and diced
3 stalks celery, diced
3 cloves garlic, minced
32 ounce low sodium beef or chicken broth plus a little more as needed or use water
1 15 ounce can diced tomatoes
28 ounce can tomato sauce
1 ½ tsp dried basil
1 tsp dried oregano
¾ tsp dried thyme
½ tsp dried marjoram – or substitute with more oregano
1 cup ditalini pasta – or substitute with another small pasta
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can northern beans, drained and rinsed
Kosher salt and fresh crack Black Pepper to taste

Instructions
Heat 1 tbs olive oil in a dutch oven over medium heat, crumble in the meat and cook, stirring occasionally until cooked through. Drain fat and transfer to a plate and set aside.
Heat remaining olive oil add carrots, celery and onions over medium-high heat until tender, about 6 minutes, add garlic saute another minute or so. Reduce heat to low
Add the tomato sauce, broth, tomatoes and all the spices plus the meat back into the pot. Cover with a lid and simmer, stirring occasionally, until veggies are tender, about 20 minutes.

Prepare pasta according to the directions on the box. Add cooked drained pasta to the soup along with both cans of beans. Allow to meld for a few minutes.
Serve warm with grated parmesan or romano cheese.
Macros = 1 cup using ground turkey
Calories 221
Fat 7.54
Carbs 21.25
Protein 18.2