Pasta e Fagioli Recipe
8 ounces small pasta
2 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 pound ground turkey breast
1-2 teaspoons dried oregano
Freshly ground black pepper, to taste
3 cups fat-free, reduced sodium chicken broth
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans white kidney beans, rinsed and drained
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside. Meanwhile, in large stockpot, heat oil over medium heat. Add onion and garlic and sauté 3 minutes or until soft.
Add turkey and cook 5 minutes, until meat is browned, breaking up meat as it cooks. Add oregano and black pepper. Add broth, tomatoes and beans and bring mixture to boil. Reduce heat, cover and simmer 10 minutes.
Stir in cooked pasta and heat through. Ladle mixture into bowls and top with Parmesan cheese.
Makes 8 servings
Serving size 1 cup
|nutrients per serving|
|total fat:||4 g (12% of calories)|
|saturated fat||1 g|
|carbohydrate:||46 g (61% of calories)|
|protein:||19 g (27% of calories)|
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