Turkey Vegetable Soup

1 lb. lean ground turkey

1 medium onion, chopped
2 small zucchini, quartered and sliced
2 large carrots, cute in 1" julienne strips
3 cans (14 oz each) beef broth
1 jar (26 oz) pasta sauce
1 can kidney beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can Italian diced tomatoes (undrained)
1 T. dried parsley flakes
2 t. dried oregano
1 t. pepper
1 t. hot pepper sauce
1 c. uncooked small shell pasta

Cook turkey and onion until no longer pink. Drain.  Add zucchini & carrot and cook 1 minute longer.  Stir in broth, beans, tomatoes, and seasonings.  Bring to boil.  Reduce heat and simmer 45 minutes.  Cook pasta according to package directions.  Stir in pasta and serve.

Yield 10 servings
1 serving:  242 calories, 4 g fat, 38 mg cholesterol, 888 mg sodium, 34 g carbohydrate, 7 g fiber, 17 g protein.