Low fat soup


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60mins.

Servings

bowl

Ingredients

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onion 1 g
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carrot 1 g
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tomato 1 g
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celery 1 g
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raw garlic 1 g
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black peppercorns 1 g
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fresh basil 1 g
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fresh oregano 1 g
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fresh thyme 1 g
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canned kidney beans 1 g
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white bean 1 g
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tomato sauce 1 g
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vinegar 1 g
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ditalini pasta 1 g
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vegetable juice 1 g
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salt 1 g
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ground turkey breast 1 g
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Nutritional information (per 1 bowl)
264.8
calories
18.1 g
proteins
45.0 g
carbs
2.1 g
fats
2.2 g
salt
Allergens
celery
celery
gluten
ditalini pasta
This information shows the most common allergens that are present in this recipe. However, you should always verify the labels of the ingredients you buy.

Directions

1. Mince raw garlic. Cut carrot into julienne. Chop celery. Cut and brown ground turkey breast into pieces. Rinse and drain canned kidney beans. Dice onion and tomato.
2. In a pot, simmer onion, black peppercorns, carrot, canned kidney beans, fresh basil, tomato sauce, vinegar, white bean, tomato, fresh oregano, vegetable juice, celery, fresh thyme, salt, ground turkey breast and raw garlic for 50 minutes over medium heat.
3. Add ditalini pasta. Cook for 10 minutes over medium heat.
4. Ladle soup into a glass bowl.

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