Submitted by Shirley Beck, Huntingdon
1 pound ground turkey
1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14.5 ounces each) chicken broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) great northern breans, rinsed and drained
2/3 cup uncooked small pasta (your choice)
1 box frozen spinach
1 can (15 ounces) diced tomatoes
In a Dutch oven over medium-high heat, saute turkey. When almost cooked, add oil, onion and carrot and cook until tender. Add broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is cooked, stirring occassionally. Add frozen spinach and diced tomatoes; heat until spinach is thawed and cook additional 2 minutes. Serve with green salad and crusty bread.
