 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
To ensure that the pasta cooks properly, make sure the soup is boiling when you add the ditali and that it comes back to a boil for the rest of cooking. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped carrot |
1/4 cup chopped celery |
1/4 cup minced onion |
1 garlic clove, minced |
2 cups water |
1/3 cup chopped 33%-less-sodium ham (about 2 ounces) |
1/4 teaspoon freshly ground black pepper |
4 (14-ounce) cans fat-free, less-sodium chicken broth |
1 cup uncooked ditali (about 4 ounces short tube-shaped macaroni) |
3 cups chopped cooked turkey |
3 cups thinly sliced napa (chinese) cabbage |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add carrot, celery, onion, and garlic; sauté 3 minutes or until tender. Add water, ham, pepper, and broth; bring to a boil. Add pasta; cook 8 minutes or until pasta is done. Stir in turkey and cabbage; cook 2 minutes or until cabbage wilts.
|
|