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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
vegetable cooking spray |
1/2 pound turkey kielbasa, cut in half lengthwise and sliced into thin pieces |
1 cup chopped onion |
2 cloves garlic, minced |
1 cup chopped celery |
1 cup chopped zucchini |
1 cup shredded cabbage |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/4 teaspoon salt |
2 (14 1/4-ounce) cans no-salt-added beef broth |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (8-ounce) can no-salt-added tomato sauce |
2 1/2 cups cooked elbow macaroni (cooked without salt or fat) |
1 (15-ounce) can no-salt-added kidney beans, drained |
3 tablespoons freshly grated parmesan cheese |
Directions:
1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add sausage, onion, and garlic; saute until onion is tender.
2. Add celery and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until vegetables are tender, stirring occasionally. Stir in macaroni and beans; cook, uncovered, 5 minutes or until thoroughly heated. To serve, ladle soup into individual bowls, and sprinkle evenly with cheese.
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