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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From Light & Tasty Ingredients:
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 1/2 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 |
Directions:
1. In a large, heavy pot coated with cooking spray, cook turkey and onion over medium heat until turkey is no longer pink, drain.
2. Add zucchini and carrot, cook and stir 1 minute.
3. Stir in broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot sauce.
4. Bring to a boil, reduce heat; cover and simmer for 45 minutes.
5. Meanwhile, cook pasta and drain.
6. Just before serving, stir in pasta.
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