This is one of my all time favorite Soups - its low fat and very easy!

• 8oz. any variety of small pasta (U-Bake has lots of choices!)
• 2 tsp U-Bake Extra Virgin Olive Oil
• 1/2 Cup Onion, Chopped
• 1 Clove Garlic, Minced
• 1/2 lb. Ground Turkey Breast
• 1-2 tsp U-Bake Dried Oregano
• Pepper to taste
• 3 tsp U-Bake Chicken Soup Base OR 3 Cups fat-free, reduced Sodium Chicken Broth
• 1 - 28oz. can Crushed Tomatoes
• 2 - 15oz. cans White Kidney Beans, rinsed and drained
• 1/2 Cup grated Parmesan Cheese

Cook pasta according to package directions. Drain and set aside. Heat oil in a large stockpot over medium heat. Add onion and garlic and saute 3 mintues until soft. Add turkey and cook 5 minutes or until browned. Add oregano and pepper. Add broth, tomatoes and beans. Bring mixture to a boil. Reduce heat, cover and simmer for 10 mintues. Stir in cooked pasta and heat through. Divide into 8 servings and top with 1T of parmesan cheese.

Serves 8