Here’s a healthy way to use up all your turkey leftovers during that long Thanksgiving holiday weekend. Pair this soup with some crusty whole-wheat bread and a simple green salad for a total meal that takes only a few minutes.
1 tablespoon olive oil
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced onion
1 garlic clove, minced
2 cups water
1/2 cup chopped 33%-less-sodium ham (about 2 ounces)
1/4 teaspoon freshly ground black pepper
4 (14-ounce) cans fat-free, reduced-sodium chicken broth
1 cup uncooked ditali pasta (about 4 ounces short, tube-shaped macaroni)
3 cups chopped cooked turkey
3 cups thinly sliced napa (Chinese) cabbage
Heat oil in large Dutch oven over medium-high heat. Add carrot, celery, onion and garlic, and sauté 3 minutes or until tender. Add water, ham, pepper and broth and bring to a boil.
Add pasta and cook 8 minutes, or until pasta is done. (Make sure the soup is boiling when you add the pasta and that it comes back to a boil for the rest of the cooking time.)
Stir in turkey and cabbage, and cook another 2 minutes, or until cabbage wilts. Makes eight 11/2-cup servings.
Per Serving: 194 calories (23% from fat); 4.9 grams (g) fat; 21.8 g protein; 14.2 g carbohydrates; 1.2 g fiber; 44 milligrams (mg) cholesterol; 483 mg sodium.
Source: October 2004 Cooking Light.
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