I recently posted a review of a local restaurant that features Northern Italian cuisine called L’Incanto. That post got me thinking about the food I enjoyed while we lived there and how it was probably my first “food awakening”. By that I mean, the first time I though about food as something to enjoy. One of the local dishes I remember fondly was Pasta e Fagioli, or pasta and beans. It’s a humble dish that initially was a “peasants dish”. As the temperatures dip, I suddenly craved a stew / soup and so here it is. Some of the recipes I read where copycats of Olive Gardens version of the dish. I went with a healthier version.

I add turkey instead of ground beef. I add some pancetta to add a little extra fat. My all time favorite canned tomatoes Cento Whole Peeled San Marzano and the sauce. This turned out better than I even thought and came together pretty quickly. It makes a lot to, so my wife and I ate on it twice and froze a healthy bit for later.

Ingredients

• 16-20 oz ground turkey
• 4 oz pancetta, chopped
• Olive oil
• Yellow onion, chopped
• 2 celery stocks, chopped
• 2 carrots, chopped
• 3 garlic cloves, smashed
• 2 tbsp parsley, chopped
• 1 28 oz can whole peeled San Marzano tomatoes (I love Cento brand)
• 1-2 tbsp tomato paste
• 1 15 oz can kidney beans
• 1 15 oz can cannellini beans
• Chicken broth, about 2 cup
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp dried thyme
• 1 tsp crushed red pepper flakes
• Salt
• Gluten free elbow pasta
• Parmigiano reggiano, grated

Directions

1. In a large pot cook pasta in salted water until VERY al denta, 3-4 minutes less than the directions say. Drain and set aside.
2. In the same pot over medium high heat, add enough olive oil to coat the bottom of the pot and add the pancetta. Render the pancetta until crispy and then add onion, celery and carrots. Cook until the onion are translucent. Add the garlic and cook until fragrant.
3. Add the ground turkey and all the dry seasonings (crushed red pepper flake, oregano, basil and thyme). Continue cooking until turkey is cooked through. Mix in the tomato paste.
4. Add the San Marzano tomatoes and all the sauce from the can, crushing tomatoes with your hands as you add them.
5. Next add, all the contents of the canned kidney and cannellini beans, the beans and liquid. Add the chicken broth and pasta. Stir and allow to simmer as long as you like. If you need more liquid, add water. Season with salt, you shouldn’t need much if any.
6. Before serving, top with Parmigiano reggiano and parsley. We served with charred bread.