Lightened-Up Pasta Fagioli Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 garlic clove minced
- 1/2 teaspoon dried basil
- 3 cups water
- 1 large onion chopped
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 pound lean ground turkey
- 1 tablespoon dried parsley flakes
- 2 celery ribs chopped
- 2 cups shredded cabbage
- 1 can (16 ounces) kidney beans rinsed and drained
- 1/2 cup uncooked elbow macaroni
- 2 medium carrots sliced
- 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes undrained
- 1 cup fresh or frozen cut green beans (1-inch pieces)
- 2 teaspoons reduced-sodium beef bouillon granules
- Carbohydrate 12.9854671554219 g
- Cholesterol 59.7229953833333 mg
- Fat 6.52292802122217 g
- Fiber 2.2330061772961 g
- Protein 15.3090468372033 g
- Saturated Fat 1.76028614711197 g
- Serving Size 1 1 serving (286g)
- Sodium 107.565647586555 mg
- Sugar 10.7524609781258 g
- Trans Fat 0.767398405395882 g
- Calories 173 calories
Directions 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. Yield: 6 servings (2-1/4 quarts). Originally published as Lightened-Up Pasta Fagioli Soup in Healthy Cooking February/March 2010, p42 Nutritional 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. Print Add to Recipe Box Email a Friend
