15 Ounce Diced Tomatoes 30 Ounce Pinto Beans
2 Clove Garlic 6 Cup Turkey Stock
1/2 Tsp Chili Powder 1 1/2 Cups Cooked Turkey
1/4 Tsp Cumin Salt
1 Tbl Olive Oil Black Pepper
4 Ounces Pasta, Uncooked
In a food processor, combine the tomatoes, garlic, Cumin and Chili powder. Process until smooth.
In a heavy soup pot, heat the oil over medium heat. Break up raw pasta, add to the oil and cook, stirring occasionally, until the pasta starts to turn golden, about 5 to 7 minutes. While cooking, drain and rinse the beans. Add to the pan along with the tomato mixture and the stock. Increase the heat to medium-high and bring to a boil. Cook, uncovered, until the pasta is al dente, about 5 minutes.
While the soup simmers, cook and dice the turkey. Add to the soup and heat thoroughly. Season with salt and pepper.
Per Serving: 383 Cal (21% from Fat, 28% from Protein, 51% from Carb); 27 g Protein; 9 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 49 g Carb; 8 g Fiber; 7 g Sugar; 93 mg Calcium; 4 mg Iron; 1162 mg Sodium