Turkey Vegetable Soup

From Light & Tasty

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 3 3/4 quarts

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 1/2ounce) 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.