Turkey-Pasta Soup

• 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
• 1/3 cup chopped 33%-less-sodium ham (about 2 ounces)
• 1/4 teaspoon freshly ground black pepper
• 4 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 cup uncooked ditali (about 4 ounces short tube-shaped macaroni)
• 3 cups chopped cooked turkey
• 3 cups thinly sliced napa (Chinese) cabbage

1. Heat oil in a large Dutch oven over medium-high heat. Add carrot, celery, onion, and garlic; saute 3 minutes or until tender. Add water, ham, pepper, and broth; bring to a boil. Add pasta; cook 8 minutes or until pasta is done. Stir in turkey and cabbage; cook 2 minutes or until cabbage wilts.

olive oil, carrot, celery, onion, garlic, water, ham, freshly ground black pepper, chicken broth, ditali, turkey, cabbage

Taken from www.myrecipes.com/recipe/turkey-pasta-soup (may not work)