1/2 pound turkey kielbasa, cut in half lengthwise and sliced into thin pieces
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped celery
1 cup chopped zucchini
1 cup shredded cabbage
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
2 (14 1/4-ounce) cans no-salt-added beef broth
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
2 1/2 cups cooked elbow macaroni (cooked without salt or fat)
1 (15-ounce) can no-salt-added kidney beans, drained
3 tablespoons freshly grated Parmesan cheese
How to Make It
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add sausage, onion, and garlic; saute until onion is tender.
Add celery and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until vegetables are tender, stirring occasionally. Stir in macaroni and beans; cook, uncovered, 5 minutes or until thoroughly heated. To serve, ladle soup into individual bowls, and sprinkle evenly with cheese.
Oxmoor House Cooking Light Collection
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