Lightened-Up Pasta Fagioli Soup Recipe
"After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit!" Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. Cindie Kitchin - Grants Pass, Oregon
This recipe is:
Healthy
* 6 Servings
* Prep: 20 min.
* Cook: 40 min.
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
Directions
* 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 20 minutes.
* Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender. Yield: 6 servings (2-1/4 quarts).
Nutrition Facts: 1-1/2 cups equals 276 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 379 mg sodium, 33 g carbohydrate, 8 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Lightened-Up Pasta Fagioli Soup published in Healthy Cooking February/March 2010, p42
Beth Layman :)
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