9. Pasta e Fagiole with Smoked Paprika Turkey

Pasta, beans and turkey with a smokey, subtle kick to it

Prep to plate time: 40 min
Servings: 4

Materials

  • 12 oz Ground Turkey
  • 3 oz Pancetta or Turkey Bacon
  • 2 medium Onions
  • 2 cans Diced Tomatoes (14 oz)
  • 2 cans Red Kidney Beans (14 oz)
  • 3 cups low sodium Chicken Broth
  • 3 oz small Pasta (shells or elbow macaroni)
  • 1/4 cup Fresh Parsley
  • 6 cloves Garlic
  • 1 Bay Leaf
  • 1 tsp Smoked Paprika
  • 1/4 tsp Chili Flakes
  • Olive Oil
  • Pepper
  • Parmesan Cheese (grated)

Protocol

  1. PREP: Finely chop the onions and pancetta/bacon. Chop the parsley
  2. PREP: Mince the garlic
  3. PREP: Drain and rinse the kidney beans
  4. Heat 1 Tbsp olive oil in a large saucepan or dutch oven over medium heat and cook the pancetta/bacon until it is crispy. About 5 min
  5. Add an additional 2 Tbsp olive oil, onions and bay leaf and cook until onions have softened. About 8 min
  6. Add garlic and cook until fragrant. About 1 min
  7. Add turkey and break apart while cooking until cooked through. About 5 min
  8. Stir in tomatoes, kidney beans, chicken broth, smoked paprika, 1/4 tsp pepper and chili flakes
  9. Increase heat to medium-high until simmering. Add the pasta and cook until al dente
  10. PLATE: Stir in fresh parsley and top with parmesan cheese in individual bowls

Inspired by: Serious Eats

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