Turkey Pasta Soup

By Totlxtc

Ingredients

• 1 * 1 cup uncooked small pasta shells
• 1 * 1 pound lean ground turkey
• 2 * 2 medium onions, chopped
• 2 * 2 garlic cloves, minced
• 3 * 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 * 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
• 2 * 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 2 * 2 teaspoons dried oregano
• 2 * 2 teaspoons dried basil
• 1 * 1 teaspoon fennel seed, crushed
• 1 * 1 teaspoon pepper
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon crushed red pepper flakes

Details

Servings 10

Preparation

Step 1

* Cook pasta according to package directions. Meanwhile, in a large stock pot, 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.


Nutritional Analysis: 1-1/3 cups equals 211 calories, 4 g fat (1 g saturated fat), 36 mg cholesterol, 868 mg sodium, 28 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 very lean meat, 2 vegetable, 1 starch.