Lightened Up Pasta Fagioli Soup

When thinking about soup as a meal, Pasta Fagioli is a go-to soup. It’s use of low sodium canned vegetables and ground turkey makes it a quick and healthy meal option that is high in fiber.

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

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.

Nutrition Information: Serving size 1 1/2 cups: 276 calories, 7g fat (2g saturated fat), 60mg cholesterol, 379mg sodium, 33g carbohydrate (11g sugars, 8g fiber), 21g protein

Printable recipe available at:

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