8 oz. ditalini pasta (or any small pasta)
2 tsp. olive oil
1/2 c. chopped onion
2 garlic cloves, minced
1/2 lb. ground turkey breast
1 - 2 tsp. dried oregano
freshly ground black pepper, to taste
3 c. fat-free, reduced sodium chicken broth
1 can (28oz.) crushed tomatoes
2 cans (15 oz. each) white kidney beans, rinsed and drained
1/4 c. grated Parmesan cheese
1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, in large stock pot, heat oil over medium heat. Add onion and garlic and saute 3 minutes until soft. Add turkey and cook 5 minutes, until meat is browned, breaking up meat as it cooks.
3. Add broth, tomatoes, and beans and bring mixture to a 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, 1 cup each.