Prep time:
Recipe From: Dietitians of Canada, Simply Great Food, Robert Rose Inc. 2007
1.5 hours
| Serves:
8 x 400ml servings
Recipe From: Dietitians of Canada, Simply Great Food, Robert Rose Inc. 2007
Ingredients
- Vegetable oil: 1 tbsp (15 ml)
- Turkey sausage: 1 lb (500 g) cut into chunks
- Cloves garlic: 1 minced
- Onion: 1 large, chopped
- Celery: ½ cup (125 ml) diced
- Carrots: ½ cup (125 ml) diced
- Green pepper: ½ cup (125 ml) diced
- Tomatoes: 1 can (28 oz / 796 ml)
- Chicken broth: 4 cups (1000 ml) reduced-sodium
- Bay leaf
- Parsley: 2 tbsp (30 ml) chopped fresh
- Salt: 1 tsp (5 ml)
- Basil: 1½ tsp (2 ml) dried
- Thyme: ¼ tsp (1 ml) dried
- Freshly ground black pepper: ¼ tsp (2 ml)
- Kidney beans: 1 can (19 oz / 540 ml) drained and rinsed
- Tubetti pasta: 1 cup (250 ml) or other tiny pasta
- Parmesan cheese: Freshly grated
Utensils
- Large saucepan
- Knife and cutting board
Directions
- In a large saucepan, heat oil over medium heat. Sauté sausage, garlic, onion, celery, carrot, and green pepper until sausage is browned and vegetables are softened, about 10 minutes; drain fat.
- Add tomatoes, broth, bay leaf, parsley, salt, basil, thyme, and pepper; bring to a boil.
- Reduce heat, cover, and simmer for 1 hour. Add beans and pasta; simmer until pasta is tender, about 10 minutes.
- Ladle into bowls and sprinkle with Parmesan cheese.
Nutrition Facts
per serving
Calories: 238 |
Protein: 17.9 g |
Fat: 6.9 g |
Carbohydrate: 26.5 g |
Fibre: 5.8 g |
Sodium: 949 mg |
Calcium: 74 mg |
Iron: 3.0 mg |
Variation
You can also use shredded green cabbage or kale, red bell pepper, potatoes, mushrooms, and zucchini.