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Hearty Turkey Vegetable Soup

1 pound lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 cans (14 ounces each) reduced-sodium beef broth
1 jar (26 ounces) garden-style pasta sauce or meatless spaghetti sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce

Printed from tasteofhome.com Sep 8, 2008

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Hearty Turkey Vegetable Soup cont.

1 cup uncooked small shell pasta

In a Dutch oven coated with cooking spray, cook turkey and onion over
medium heat until meat is no longer pink; drain. Add zucchini and
carrot; cook and stir 1 minute longer. Stir in the broth, pasta
sauce, beans, tomatoes, parsley, oregano, pepper and hot pepper
sauce. Bring to a boil. Reduce heat; cover and simmer for 45
minutes. Meanwhile, cook pasta according to package directions. Just
before serving, stir in pasta.

Yield: 10 servings (3-3/4 quarts).