|2 slices||reduced-sodium bacon, chopped (try Hormel Black Label)|
|1||small zucchini, diced|
|4||ribs celery, chopped|
|1||medium onion, chopped|
|2||cloves garlic, minced|
|3 tablespoons||tomato paste|
|6 cups||unsalted chicken or turkey stock (homemade, or try Swanson’s brand)|
|1 (15-ounce)||can no‑salt‑added white beans, such as cannellini or navy beans, rinsed and drained|
|1/2 cup||uncooked whole wheat ditalini or small elbow pasta|
|4 cups||baby spinach, roughly chopped|
|2 cups||cooked skinless turkey breast, cut into 1/2‑inch pieces|
|1/4 teaspoon||ground black pepper|
|8 tablespoons||freshly grated Parmesan cheese|
In a large nonstick saucepan or Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Drain and discard fat.
Add the zucchini, celery, onion and garlic; cook, stirring, until onion is translucent, 5-8 minutes. Stir in tomato paste and cook, stirring, 1 minute longer.
Add stock, beans, and bay leaf; bring to a boil. Add the pasta and simmer until just tender, 8-10 minutes. Stir in spinach, turkey and pepper; continue cooking until spinach is wilted, 5 minutes. Serve, sprinkling a tablespoon of grated Parmesan on top of each portion.
|Serving Size||1 cup|
|Sat Fat||1.5 g|
|Trans Fat||0 g|