Turkey-Pasta Soup

To ensure that the pasta cooks properly, make sure the soup is boiling when you add the ditali and that it comes back to a boil for the rest of cooking.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients
1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced onion
1 garlic clove, minced
2 cups water
1/3 cup chopped 33%-less-sodium ham (about 2 ounces)
1/4 teaspoon freshly ground black pepper
4 (14-ounce) cans fat-free, less-sodium chicken broth
1 cup uncooked ditali (about 4 ounces short tube-shaped macaroni)
3 cups chopped cooked turkey
3 cups thinly sliced napa (Chinese) cabbage

Preparation
Heat oil in a large Dutch oven over medium-high heat. Add carrot, celery, onion, and garlic; sauté 3 minutes or until tender. Add water, ham, pepper, and broth; bring to a boil. Add pasta; cook 8 minutes or until pasta is done. Stir in turkey and cabbage; cook 2 minutes or until cabbage wilts.

Nutritional Information
Calories:194 (23% from fat)
Fat:4.9g (sat 1.3g,mono 2g,poly 1g)
Protein:21.8g
Carbohydrate:14.2g
Fiber:1.2g
Cholesterol:44mg
Iron:1.6mg
Sodium:483mg
Calcium:45mg

Source: http://www.cookinglight.com

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