Ingredients
1 pound lean ground turkey1 large onion, chopped2 celery ribs, chopped2 medium carrots, sliced1 garlic clove, minced3 cups water1 can (16 ounces) kidney beans, rinsed and drained2 cans (8 ounces each) no-salt-added tomato sauce1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 tablespoon dried parsley flakes2 teaspoons reduced-sodium beef bouillon granules1/2 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon pepper2 cups shredded cabbage1 cup fresh or frozen cut green beans (1-inch pieces)1/2 cup uncooked elbow macaroni
Preparation
In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.
