Simple Soups: Pasta Fagioli + Cheesy Garlic Bread Dippers!

Let's just face it: fall is here.  Once Starbucks starts serving Pumpkin Spiced Lattes, you might as well bust out your scarves and boots.  I'm really not against cooler weather.  Since I love to cook, this whole summer thing is really putting a damper on my style.  Even with the air on, I have to try to limit the oven time or else we will be sweating all night.

This soup is comforting, yet super healthy too.  If you love the Olive Garden version, this will be your BFF.  It freezes well, too!  While this soup is amazing, the dippers are one of the best ideas I've ever had.  Ricky has literally asked for these 5 times since I've first made the soup.  I didn't want to turn on the oven to toast my bread, but the girls were tired of plain grilled cheese.  Enter: cheesy garlic bread dippers.  If you went to college in a place with a Toppers, these taste EXACTLY like Toppers sticks.  (I can thank those Toppers Tuesdays for my Freshman 15...).

Here's what you'll need:

For the Soup: 

• 1 package Jennie-O lean ground turkey (93%)
• 2 tablespoons EVOO
• 2 carrots, diced
• 2 celery sticks, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes (15 oz)- I like the basil/Italian style
• 1 can tomato sauce (16 oz) OR 2 cups jarred marinara
• 3 cups low-sodium chicken stock
• 1 teaspoon each: Italian seasoning, Dried Basil, Oregano
• 1 sprig of fresh thyme OR 1 teaspoon dried thyme
• 1 can kidney beans, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• Salt & Pepper to taste
•  1.5 cups ditalini pasta
• Extras: Parmesan cheese & pesto for toppers 

For the Cheesy Garlic Bread Dippers:

• 6-8" flour tortillas
• Mozzarella Cheese- 2 cups
• Garlic Powder
• Italian Seasoning 

Let's COOK! 

1.  Cook pasta, set aside.
2. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add ground turkey and brown for 4-5 minutes.  Add Italian seasoning, dried basil, oregano and thyme.  Cook for 1-2 more minutes.
3. Add all veggies and garlic. Cook until soft, 3-4 minutes.  Add extra EVOO if needed.
4. Toss in beans, tomato sauce and diced tomatoes.  Turn to low heat and bubble for 20 minutes.  Add more seasoning, as needed.  I like to add a dollop of pesto and cheese before serving.
5. Heat a frying pan over medium heat.  Spray with Pam and add one tortilla.  Drizzle lightly with EVOO. Sprinkle with mozzarella cheese, garlic powder and Italian seasoning.  
6. After browning for 1-2 minutes, fold in half and continue to brown until all cheese is melted.  Warning: these are addicting--make extras!
7. Ladle soup into bowls and top with pasta.  I like to keep it separate so the noodles don't get soggy for leftovers later. 

Craving more soup to use those garlic bread dippers in?  Here's more Simple Soups!

• Italian Sausage + Lentil Soup
• Roasted Tomato + Red Pepper 
• Chicken & Dumpling Soup  
• Broccoli Cheddar  
• Loaded Baked Potato

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