Lightened-Up Pasta Fagioli Soup
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 6 servings (2-1/4 quarts).
After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit! Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. —Cindie Kitchin, Grants Pass, Oregon
Ingredients
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1 pound lean ground turkey
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1 large onion, chopped
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2 celery ribs, chopped
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2 medium carrots, sliced
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1 garlic clove, minced
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3 cups water
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1 can (16 ounces) kidney beans, rinsed and drained
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2 cans (8 ounces each) no-salt-added tomato sauce
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1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
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1 tablespoon dried parsley flakes
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2 teaspoons reduced-sodium beef bouillon granules
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon pepper
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2 cups shredded cabbage
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1 cup fresh or frozen cut green beans (1-inch pieces)
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1/2 cup uncooked elbow macaroni
Directions
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1.
In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
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2.
Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.
Nutrition Facts
1-1/2 cups: 276 calories, 7g fat (2g saturated fat), 60mg cholesterol, 379mg sodium, 33g carbohydrate (11g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
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