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Hearty Turkey Vegetable Soup
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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
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
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |