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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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this is the grand prize winner from Light & Tasty magazine June/July '05 issue. Easy to make,light in calories, nutritious & delicious. What more could a person want? Ingredients:
1 cup small shell pasta |
1 lb ground turkey breast |
2 medium onions, chopped |
2 garlic cloves, minced |
3 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (15 ounce) cans cannellini beans (rinsed & drained) or 2 (15 ounce) cans white kidney beans (rinsed & drained) |
2 (14 1/2 ounce) cans 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 |
Directions:
1. Cook pasta according to pkg.directions,drain & rinse in hot water.
2. In a soup kettle cook the turkey,onions & garlic until meat is no longer pink. Drain.
3. Stir in broth,beans,tomatoes & seasonings.
4. Bring to a boil then simmer, uncovered for
5. 10 minutes.
6. Add pasta & cook till heated through. Serve with some crusty bread & dinner is ready!
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