1 pound lean ground beef or ground turkey breast
1 large onion, chopped
1 large carrot, peeled, halved and sliced
2 large stalks celery with leaves, thinly sliced
2 cans (1 pound each) unsalted tomatoes, crushed
tsp dried basil
1 tsp dried oregano
1 tap crushed fresh garlic
1/4 tsp ground black pepper
3 cups beef broth
1 can (1 pound) navy or garbanzo beans, rinsed and drained
6 ounces elbow macaroni or ziti pasta
Place the ground meat in a 4-quart pot and brown over medium heat, stirring constantly to crumble, until the meat is no longer pink. Drain off any excess fat.
Add the onion, carrot, celery, tomatoes, seasonings and beef broth to the pot and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes, or until the vegetables are tender.
Add the beans and pasta to the pot, cover and simmer for 7 to 9 minutes or just until the pasta is al dente. Be careful not to overcook as the pasta will continue to soften as long as it remains in the hot soup.
Makes 12 servings
from Secrets of Fat-Free Cooking by Sandra Woodruff