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Turkey Vegetable Soup

1 lb lean ground turkey
1 medium onion, chopped
2 small zucchini, quartered lengthwise and sliced
1 large carrot, cut into 1-inch julienne strips
3 (14 ounce) cans beef broth
1 (26 ounce) jar pasta sauce
16 ounces kidney beans, rinsed and drained
15 12 ounces great northern beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon pepper
1 teaspoon hot pepper sauce
1 cup small shell pasta, uncooked


In a large, heavy pot coated with cooking spray, cook turkey and onion over medium heat until turkey is no longer pink, drain. Add zucchini and carrot, cook and stir 1 minute. Stir in broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot sauce. Bring to a boil, reduce heat; cover and simmer for 45 minutes. Meanwhile, cook pasta and drain. Just before serving, stir in pasta.

Source: www.food.com