1 Teaspoon Each of Dried Basil, Dried Oregano, Dried Thyme & Salt
15 Ounce Can Each of Dark Red Kidney Beans + Cannellini Beans, Rinsed & Drained
1.5 Cups of Dry Ditalini Pasta, or other small pasta
Grated Parmesan Cheese, Optional
Fresh Parsley, Optional
*Feel free to add in any leftover cooked vegetables in Step 1 below. I love to add green beans occasionally.
Instructions
Spray a large saucepan with vegetable cooking spray and place over medium high heat. Add in ground turkey breast and cook until browned. If it starts to stick, add in a few tablespoons of water. Add in carrots, celery, onion and garlic. Saute for 5 minutes. Add in broth, tomatoes, sauce, Splenda and all seasonings. Reduce heat to medium and simmer for 30 minutes.
Add pasta and beans and continue cooking over medium heat for 10 minutes or until pasta is tender. Serve with a sprinkling of Parmesan Cheese and snipped fresh Parsley, if using.
This makes 6 servings at about 1.5 Cups per serving at 3 SmartPoints on the Blue and Purple Plans and 7 SmartPoints for Serving on the Green Plan. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/copycat-olive-garden-restaurant-recipes-remade-weight-watchers-freestyle/