Pasta Fagioli

– 2 points per serving
Recipe below makes 5 large servings, perfect for lunch prep – each serving is about 2.5 cups.
20 oz. 97% ground turkey – 0 points (this brand scans as 0)
15 oz tomato sauce – 0 points
15 oz Petite diced tomato – 0 points
1 can – Kidney beans – drained/rinsed – 0 points
1 can – Northern beans – drained/rinsed – 0 points
3 carrots – diced – 0 points
2 to 3 celery stalks – diced small – 0 points
1 large onion – diced – 0 points
5 to 6 cloves garlic – minced – 0 points
6 cups chicken broth – 0 points
1/4 box (4 oz) Ditalini pasta – 11 points
1 tsp salt
1 tsp pepper
1.5 tbsp Italian seasoning
Spray large dutch oven with olive oil spray and cook the turkey. Remove cooked turkey from pan.
Spray more olive oil spray (if needed) and cook all vegetables and garlic until softened, about 10 minutes.
Add tomato sauce, diced tomatoes and cooked turkey into the pan. Stir to combine, then add both drained beans.
Add about 4 to 5 cups of broth and bring to a simmer for about 10 minutes.
Add pasta and seasonings and simmer for an additional 15 minutes. After the pasta starts to cook and absorb the broth, I added the remaining cup(s) of broth.
I tasted it at this point and added about 1/2 tsp more salt – that’s a personal preference