This is an Italian peasant soup traditionally made with only vegetables and stale bread. I added ground turkey but it certainly isn't necessary....I've heard that if a wooden spoon can stand straight up in the pot, the soup is done. It gets better after a day or two so if you're not serving the masses you'll have plenty of leftovers —inpatskitchen
ground turkey (optional)
large onion, coarsely chopped
carrots cut in thirds
celery stalks, roughly chopped
6 to 8
strips bacon, cut in thirds
14.5 ounce can tomatoes
12 ounce can tomato juice
crushed red pepper flakes
crushed fennel seeds
14 to 15 ounce can chick peas, rinsed and drained
14 to 15 ounce can cannellini beans, rinsed and drained
chopped fresh spinach
small, dry pasta
slices stale white bread, crusts removed
additional salt and pepper to taste
In This Recipe
In at least an 8 quart soup pot, brown the ground turkey in the olive oil if using. Remove from the pot and set aside.
Place the onion, carrot, celery, garlic, parsley and bacon in the bowl of a food processor and pulse until the mixture is a little finer than a dice.
Place the mixture in the soup pot and saute until the mixture softens a bit. ( If you aren't using ground turkey, add the 2 tablespoons of olive oil here for the saute )
Add the turkey, salt, black pepper, red pepper, fennel seed, oregano and basil to the pot. Stir and add the tomatoes and tomato juice.
Add the broth and water, bring the mixture up to a boil and then simmer for about 10 minutes.
Add the cabbage, chick peas and cannellini beans and simmer another 10 minutes.
Add the pasta and simmer for about 15 minutes.
Tear the bread in pieces and add along with the spinach leaves. Simmer until the spinach wilts. Re-season with salt and pepper if needed.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!