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Pasta Bean Soup

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Pasta Bean Soup

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Course: Soup
Cuisine: American
Keyword: Pasta Bean Soup
Servings: 6
Calories: 394kcal


  • 4 oz pasta, shapes
  • 1 cup tomato juice, canned, without salt added
  • 1 can crushed tomatoes, canned
  • 1 3/4 cup chicken broth, low-sodium
  • 1 1/2 cup water
  • 1 teaspoon oregano, dried
  • 1 teaspoon basil, dried
  • 1/4 tsp garlic powder
  • 1 medium (2-1/2″ dia) onion
  • 4 medium carrot
  • 1 head, medium (about 5-3/4″ dia) cabbage
  • 1/2 lb turkey, ground
  • 1 cup kidney beans, canned
  • 1 cup navy beans, canned
  • 4 apricot apricot


  • Cook pasta al dente, as directed on package; set aside.  Place juice, tomatoes, broth, water and spices into a large pot. Bring to a boil; simmer while preparing veggies. 
  • Finely chop onion, thinly slice carrot and shred cabbage. Saute vegetables in a large skillet, over medium heat; cook for 4-5 minutes, covered. Add to soup base and continue to simmer. 
  • In a medium skillet (or the same on used for the veggies), cook turkey until no longer pink; stirring occasionally to crumble meat. 
  • Add fully cooked meat, beans and pasta to soup; bring back to a boil, then simmer for 20 minutes. 
  • serve with apricots. 
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Calories: 394kcal | Carbohydrates: 68g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 504mg | Fiber: 13g | Sugar: 16g

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