Thought I would share the new soup recipe we tried last night. It was delish :)
From Taste of Home Healthy Cooking March 2010.
Lightened up Pasta Fagioli Soup
1 pound ground turkey
1 large onion, chopped
2 celery ribs, chopped
2 med. carrots, sliced
1 garlic clove, minced
3 cups water
1 (16 oz.) can kidney beans, rinsed and drained
2 (8 oz. each) cans no salt added tomato sauce
1 (14 1/2 oz.) can no salt added diced tomatoes, undrained
1 TBSP dried parsley flakes
2 tsp. reduced-sodium beef bouillon granules
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
2 cups shredded cabbage
1 cup fresh or frozen cut green beans(1 inch pieces)
1/2 cup uncooked elbow macaroni
1. In a Dutch oven coated with cooking spray, cook the turkey, onion, celery, carrots and garlic over medium heat until meat is no longer pink. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat, cover and simmer for about 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.
We made some french bread to go with. This fed the four of us(Jacob and Paul had second helpings) with enough left over for one lunch for Paul. Enjoy :)
Be blessed!
