Ingredients
1 cup uncooked small pasta shells1 pound lean ground turkey2 medium onions, chopped2 garlic cloves, minced3 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cans (15 ounces each) cannellini beans, rinsed and drained2 cans (14-1/2 ounces each) Italian stewed tomatoes2 teaspoons dried oregano2 teaspoons dried basil1 teaspoon fennel seed, crushed1 teaspoon pepper1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes
Preparation
Cook pasta according to package directions. Meanwhile, in a large stock pot, cook turkey, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Drain pasta and add to the soup. Cook 5 minutes longer or until heated through.
