Turkey, Bean and Pasta Soup
This turkey, bean and pasta soup is the perfect blend of nutrients to make a make a balanced meal – and it tastes great re-heated, too.
Ingredients
- 1 pound Ground Turkey Meatball Recipe
- 1 small Onion Meatball Recipe
- 2 tsp Minced Garlic Meatball Recipe
- 1 tsp Oil Meatball Recipe
- 1/4 tsp Black Pepper Meatball Recipe
- 4 1/2 cups Whole Wheat Pasta
- 1 can Cannelloni Beans
- 1 can unsalted Stewed Tomatoes
- 4 cups Ray Aby Spinach
- 2 cups Water
- 4 cups Low Sodium Chicken Broth
- 1 cup Shredded Mozzarella Cheese
- 1/2 tsp Salt
Instructions
- Cook pasta according to the directions. Set aside.
- Combine the ground turkey, diced onion, minced garlic and pepper in a large bowl. Mix well. Roll into mini meatballs and set on parchment paper.
- In a large pot, combine water, low-sodium chicken broth, salt, stewed tomatoes and cannellini beans. Bring to a boil.
- Heat oil in a large sauté pan. Add the mini meatballs to the oil and brown on all sides. Once sautéed, add turkey meatballs to the soup pot. Reduce-heat and simmer for 20 minutes to combine flavors.
- Add spinach. Simmer an additional 10 minutes.
- Add cooked pasta to the soup, stir and serve immediately. Sprinkle with shredded mozzarella.
Notes
To prevent the pasta from over-cooking, do not add to the soup until the very end. If you are making this soup for the entire week, I recommend storing the pasta separately, then adding to the soup right before eating.
For a dairy-free option, omit the cheese
For a gluten-free: option, substitute gluten-free pasta
- Recipe Makes: 7 servings
- Serving Size: 1 1/2 cups
- Nutrition Facts (per serving): 310 Calories, 37 Carbohydrates, 8 Fiber, 30 Protein, 6 Total Fat, 3 Saturated Fat, 600 mg Sodium, 4 mg daily iron, 208 mg daily calcium, 225 mg daily potassium.
- Meal Planning Servings: 2.5 CHO; 4 PRO; 1 FAT