6 TBS of Plain Captri
2 Lbs. lean ground Turkey
1 box Ditalini Pasta
2 cans Cannellini beans rinsed and drained
2 cans Red Kidney beans rinsed and drained
2 cans great northern beans rinsed and drained
3 cans of diced tomatoes
1 small can of tomato paste
4 cubes of beef bouillon
32 oz of water
1 large onion diced
6 stalks of celery diced
1 bag of frozen spinach
3 cloves of garlic
1tsp. Red Pepper Flakes
In a large soup pot put the ground turkey, rosemary, fennel, red pepper flakes and 3 TBS. of the Captri. While sautéing the meat chop it up until there is no more pink showing. Add all the beans, tomatoes, bouillon cubes, water and frozen spinach.
In a large skillet sauté the celery and onions add to the soup pot. Press the garlic into the soup. Bring to a boil then turn down the heat and let simmer until ready to serve. If you choose to have the pasta, cook according to the directions on the box. Drain and rinse cooked pasta. Place ½ cup of pasta in serving bowl, scoop soup on top and serve. Add salt and pepper to taste.
I separate the pasta from the soup so it does not get soggy.