Turkey Vegetable Soup

• 1 lb lean ground turkey
• 1 medium onion, chopped
• 2 small zucchini, quartered lengthwise and sliced
• 1 large carrot, cut into 1-inch julienne strips
• 3 (14 ounce) cans beef broth
• 1 (26 ounce) jar pasta sauce
• 16 ounces kidney beans, rinsed and drained
• 15 12 ounces great northern beans, rinsed and drained
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 1 teaspoon pepper
• 1 teaspoon hot pepper sauce
• 1 cup small shell pasta, uncooked

1. In a large, heavy pot coated with cooking spray, cook turkey and onion over medium heat until turkey is no longer pink, drain.
2. Add zucchini and carrot, cook and stir 1 minute.
3. Stir in broth, pasta sauce, beans, tomatoes, parsley, oregano, pepper and hot sauce.
4. Bring to a boil, reduce heat; cover and simmer for 45 minutes.
5. Meanwhile, cook pasta and drain.
6. Just before serving, stir in pasta.

lean ground turkey, onion, zucchini, carrot, beef broth, pasta sauce, kidney beans, beans, italianstyle diced tomatoes, parsley, oregano, pepper, hot pepper, shell pasta

Taken from www.food.com/recipe/turkey-vegetable-soup-240742 (may not work)