Ingredients

• 1 lb. Turkey, ground
• 4+ cups Vegetable or Chicken Broth (32 oz)
• 1 tsp. Basil, dried
• 2 Tbs. Olive Oil
• 30 oz. Crushed Tomatoes (2- 15 oz cans)
• 2 Tbs. Tomato Paste (I use Contadina Italian Style)
• 2 Carrots, shredded
• 2 Celery Stalks, chopped
• 3 Garlic cloves, minced
• 1/2 Leek, cleaned and chopped
• 1 onion, chopped
• 15 oz can of Great Northern Beans, rinsed
• 2 Bay leaves
• 1 tsp.Oregano, dried
• 3/4 tsp.Thyme, dried
• 1 tsp. Paprika
• 1/4 tsp. Cayenne Pepper
• 2 Tbs. Dry Wine (red or white)
• Salt and Black Pepper to taste
• Low fat cheese, shredded (Swiss, Havarti, Gouda)
• 2 cups cooked pasta (small cut - Elbow, Ditalini, Shells)

Instructions

1. Place 1 Tbs. of olive oil in a sauce pan, add ground turkey, and saute for 15 minutes, stirring often.
2. Drain and discard any excess fat. Remove meat from the pan and set aside.
3. Add another Tbs. of olive oil to pan, add onions and saute until translucent.
4. Add garlic and leeks, and saute 1 minute.
5. Add carrots and celery, and cook 10 minutes longer, stirring frequently.
6. Remove from heat. Mix veggies with ground turkey. Set aside.
7. Pour the Vegetable or Chicken Broth into a 6 quart pot, and bring to boil.
8. Add the turkey/veggie mixture, and bring to boil.
9. Turn the heat to medium, and continue simmering.
10. Add the Crushed Tomatoes, Beans, Oregano, Thyme, Paprika, Cayenne Pepper, and wine.
11. Cook for 5 minutes.
12. Mix tomato paste with 1/2 cup of water, and add to the soup. Simmer 2 minutes longer.
13. Season to taste with salt and pepper. Remove and discard Bay Laves.
14. Remove from heat.
15. Serve hot with 2 Tbs. of pasta per serving, topped off with 1 Tbs. of shredded cheese.

Notes