Kooking with Ken

Pasta e Fagioli

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***notes***

8 oz, ditalini pasta (or any small pasta)
2 teaspoons olive oil
112 cup chopped onion
2 garlic cloves, minced
1/2 pound ground turkey breast
1-2 teaspoon dried oregano
3 cups fat-free, reduced sodium chicken broth
1 can (28 oz.) crushed tomatoes
2 cans (15 oz. each) white kidney beans, rinsed and drained
1/4 cup grated Parmesan cheese

  1. Cook pasta according to package directions.
  2. Drain and set aside.
  3. Meanwhile, in large stockpot, heat oil over medium heat.
  4. Add onion and garlic and saute 3 minutes, until soft.
  5. Add turkey and cook 5 minutes, until meat is browned, breaking up meat as it cooks.
  6. Add oregano and black pepper; stir to coat.
  7. Add broth, tomatoes, and beans and bring mixture to boil.
  8. Reduce heat, cover and simmer I 0 minutes.
  9. Stir in cooked pasta and heat through.
  10. Ladle mixture into bowls and top with Parmesan cheese.

Makes 8 servings, each 1 cup. Per serving 289 calories, 4 g total fat (1 g saturated fat), 46 g carbohydrates, 19 g protein, 9 g dietary fiber, 587 mg sodium.

This page last updated: Tuesday, 27-Oct-2015 16:13:38 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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