Lightened-up Pasta Fagioli Soup

By marxpatricia

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

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 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.

Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.