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Turkey Pasta Soup
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1 cup uncooked small pasta shells
1 pound lean ground turkey
2 medium onions, chopped
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seed, crushed
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Cook pasta according to package directions. Meanwhile, in a large soup kettle,
cook the turkey, onions and garlic over medium heat until meat is no longer pink;
drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce
heat; simmer, uncovered, for 10 minutes. Drain pasta and add to the soup. Cook
5 minutes longer or until heated through.
Yield: 10 servings.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |