Pasta e Fagioli Soup Recipe

When it comes to weeknights can be exhausting and a little frantic at times after you’ve worked a full day and are getting home late. Plus, if you’re trying to eat healthy (especially after a Super Bowl style previous weekend), it can be really difficult. That’s why I love to make big meals on Sunday that are healthy, yummy and easy to reheat! This soup recipe is all of those things so I wanted to share it with you all!

PASTA E FAGIOLI RECIPE:

Ingredients

  • 1 lb lean ground turkey
  • 2 Tbsp olive oil, divided
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic, minced (1 Tbsp)
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans low sodium chicken broth or beef broth
  • 1/2 cup water, then more as desired
  • 1 (15 oz) can diced tomatoes
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • Salt and freshly ground black pepper to taste
  • 1 scant cup dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese, for serving

Directions

  • Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground lean turkey and cook, stirring occasionally until cooked through. Dab off any fat with a paper towel then transfer turkey to a plate and set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, onions, carrots, and celery over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, uncooked pasta and cooked beef then season with salt and pepper to taste. Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes.
  • Add kidney beans and great northern beans. Thin with a little more water if desired. Allow to cook 2 minutes longer. Serve warm with grated Romano or Parmesan cheese.



Voila! 40 minutes later, you have a big healthy pot of deliciousness hot and ready for your enjoyment on these cold winter nights.

We like to buy a loaf of fresh sourdough bread as well and put some olive oil, garlic and oregano then toast for some dipping!

Hope everyone has stayed safe and warm over the past few days. And happy Friday!

Love & light,

Jessy

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More Memories

It’s been over a week since Mike and I returned home from our Italian vacation. I can’t believe how quickly time is going by lately. It seems like yesterday that we got engaged on Memorial Day weekend but in reality an entire summer full of fun has gone by and a vacation that we’ve been planning for two years has come to a close! In less than 300 days, (295 days to be exact) we say “I do.” My eyes bug out of my head when I read that — 295 days!!!!!– it’s funny how when times aren’t the best, the days go by at a snails pace and when they’re going great, the days go by in a blink of an eye. Although I wish I could slow it down a little, I’m feeling so excited, happy and most of all thankful that I’m getting to experience some of these special moments in life!

The last time I blogged, we were on a train to Florence so I wanted to share some more photos from the last two cities on our trip! Florence was filled with art (a big artistic wiener to be exact) and LOTS of food and wine! Venice was filled with streets made out of water and rooftop swimming & prosecco. This country is so beautiful, diverse and magical, I hope you all get to experience it one day!

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family run hotel in Florence

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my main man Guy Fieri in Italy!

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confused tiger

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old time wedding gowns

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outside the Duomo

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being warriors

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Tuscany!!

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Sienna!

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tasted the grapes and they were delicious!

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rainbow in Tuscany!

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rose all day. including the car ride back to Florence!

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Davidddd, you stud you!

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the most delicious balsamic!

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having our engagement blessed by Grappa!

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inside the Duomo

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meat, cheese, wine.

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becoming a wine expert

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always reppin our phoebs

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VENICE!

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need this pool in my life more often

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street flooding

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starting our tour with cheese, prosciutto and of course wine!

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drinks in the street?! I LOVE ITALY!

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being a local and drinking from the street

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a bar from the 1500’s

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The city of Love!

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masquerade

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Tiramisuuuuu

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last night in Italy

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On our way to Phoebs

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Halfway home Phoebs!

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PHOEBEEEE! 🙂

Italia- you were the most delicious, gracious and fun hosts ever. Thank you for making our trip more magical than we could’ve even dreamed. Until next time. Ciao!

Lots of love & light,

Jessy

Hunger Pains

I’m so hungry. Literally, all I can think about is food. And that’s because I can barely have any.

Tomorrow will be two weeks since I got pancreatitis and one thing I learned is that it’s no joke and it’s no fun. I’ve been home from the hospital for 3 days now and my stomach is no better than it was a week ago. There’s a constant feeling of uncomfortableness that hums throughout the day and then after I eat I get sharp stabbing pains. This type of suffering would maybe be worth it if I was eating delicious food… pizza, nachos, mac n cheese…. things of that nature. But instead I’m only allowed to have low fat, fat free and dairy free. Things in the realm of low-fat soups, saltines, fresh fruit, steamed broccoli, grilled chicken.. none of the above are worth a painful aftermath. I’m still not sure how long that regimen will last but I was told that it could be up to a year until I’m fully able to eat everything I once was. Here’s to hoping it doesn’t take that long. I’m a buff chix nachos type of girl and having that taken away really bites the big one.
Although my thoughts are being consumed with “I wish I could eat this” and “Ughhh my stomach hurts so bad,” I also am thinking about what tomorrow will bring. Tomorrow is another big day as I meet with my doctors about where we go from here. Since one of the main chemotherapy drugs that I have been on is what caused the pancreatitis, the risk is too great to continue on with that specific drug. I was scheduled to get ten doses and I had only gotten four so far meaning I won’t get 6 of the scheduled treatments sessions. And not finishing up a session of my treatment plan, well that’s scary. Scary because if that’s what my doctors knew to be the best chance of beating this, what does it mean now that I won’t be getting them all? Hopefully there are alternative drugs and avenues we can take but it definitely makes me nervous to think we’re not going with the strongest option. So tomorrow I’ll once again be at the hands of my doctors.
On a positive note, I’ve been working on a homemade chicken noodle soup all day that I will be having for dinner tonight. The chicken is shredded, the veggies look soft and I used whole wheat egg noodles that look delicious. So cheers to it turning out good and me getting a yummy meal in my tummy.
XOXO,
Jessy
p.s. in honor of being unable to crush food, here’s a pic of me mowing two breakfasts before treatment a few months ago!
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Mouth Watering Turkey Burger Recipe

I just NEED to share how delicious our dinner was tonight. Basically, a top 5 burger of all time.

Here it is.

Breakfast Turkey Burger Bomb.COM

Burger patties: 

50% ground turkey meat 50% hot turkey sausage

minced onions

olive oil

bread crumbs

chili powder

oregano

one egg

s & p (if you don’t know, that’s salt and peppa. all about that Guy Fieri lingo)

Toppings:

toast a delicious bulky roll with sharp cheddar cheese on top of one of the buns.

fair helping of mayo on the other bun

2-3 slices of crisp bacon

iceberg lettuce

one egg, over easy so the yolk is runny and scrumptious

 

Now it’s time to NOM.NOM.NOM.

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(feel like this pic doesn’t do the burgahhh justice but still, look at all that yumminess)

 

You’re welcome,

Jessy

p.s. I talked a lot of chef game when I’m in the hospital and I feel like I’m finally delivering. So enjoy peeps!