This 2 bowl recipe comes from Taste of Home magazine.
1 pound lean ground turkey
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 garlic clove, minced
3 cups water
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups shredded cabbage
1 cup fresh or frozen cut green beans (1-inch pieces)
1/2 cup uncooked elbow macaroni
In a Dutch oven coated with cooking spray, cook the turkey, onion, celery, carrots and garlic over medium heat until meat is no longer pink. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.