Craving Italian flavor, but don't want to commit to a full pasta dish? Then you have to try this dish. Two different kinds of beans and three varieties of diced veggies make this a colorful and nutrient-dense soup. The ditalini noodles are the perfect size and shape to compliment this chunky soup.
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Yield: 12 servings
Serving size: 1 cup
1 lb lean ground turkey
1 cup onion, diced (½ medium onion)
2 cups carrots, shredded (5 oz)
2 cups celery, diced (5-6 stalks)
1 green bell pepper, diced
3 Tbsp garlic, minced
28 oz can reduced-sodium diced tomatoes
28 oz can reduced-sodium tomato sauce
2 – 14.5 oz cans reduced-sodium beef broth
15 oz can kidney beans, drained + rinsed
15 oz can northern beans, drained + rinsed
1 Tbsp Italian seasoning
½ tsp salt
½ tsp pepper
8 oz ditalini pasta
Brown the turkey in a large deep pot. Season with salt and pepper. Drain fat. Remove turkey and set aside.
In the same pot, add onion, carrots, celery and green bell pepper. Saute on medium-high heat for about 5 minutes. Add garlic and cook for an additional 3 minutes.
Add diced tomatoes, tomato sauce, broth, both beans, Italian seasoning, salt and pepper and browned turkey. Stir well and let simmer, covered, for 1 hour. Stir occasionally.
Boil water and cook ditalini pasta according to package instructions.
Drain pasta and add to the meat mixture. Cook for another 5 minutes and serve!
Per Serving: (1 cup)
Calories from fat:10
Saturated Fat: 0g