A healthy twist on the Italian classic “pasta and beans,” this is a perfect dish to fuel cool-weather training.
½ cup dry whole-wheat elbow macaroni
1 tsp extra virgin olive oil
4 oz lean ground turkey
¼ cup carrots, diced
½ cup red potato, diced
¼ cup yellow onion, diced
3 cups low-sodium chicken stock, 100% fat free
1 can cannellini beans, half drained and hand mashed with a fork
¼ tsp crushed red pepper
1 T Italian seasoning
Sea salt, to taste
Romano cheese, to taste
Cook whole-wheat pasta according to package instructions (approximately 10 minutes), drain and set aside. Add olive oil and turkey to warm pan over medium heat and slowly cook turkey until done. Lower heat to medium-low and add carrot, onion and potato. Cook for 2 minutes. Add chicken stock, cover pan and bring to a boil. Lower heat to a simmer until potatoes and carrots are soft, about 10 minutes. Add mashed beans to the pan and stir to combine. Add Italian seasoning, crushed red pepper and sea salt to taste. Bring to a boil for 2 minutes, then turn off heat and let sit for 5 minutes. Stir pasta into soup and serve topped with Romano cheese. Serves 2.