Lightened-Up Pasta Fagioli Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
1 pound lean ground turkey |
1 large onion, chopped |
2 celery ribs, chopped |
2 medium carrots, sliced |
1 garlic clove, minced |
3 cups water |
1 can (16 ounces) kidney beans, rinsed and drained |
2 cans (8 ounces each) no-salt-added tomato sauce |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
1 tablespoon dried parsley flakes |
2 teaspoons reduced-sodium beef bouillon granules |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
2 cups shredded cabbage |
1 cup fresh or frozen cut green beans (1-inch pieces) |
1/2 cup uncooked elbow macaroni |
Directions:
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.
2. Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender. Yield: 6 servings (2-1/4 quarts).
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