Turkey Sausage and Quinoa Pasta Soup

• 2 teaspoons olive oil
• 1/2 pound Italian turkey sausage, casing removed and shaped into 1-inch meatballs
• 1/2 cup chopped onion
• 1/2 bulb fresh fennel, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 5 1/2 cups chicken broth
• 1 15-ounce can white beans
• 2 cups quinoa or whole wheat elbow macaroni
• 2 cups chopped kale
• Salt and black pepper
• 4 tablespoons grated Parmesan cheese

Heat oil in a large stockpot over high heat. Add turkey sausage meatballs and cook 3 minutes, until browned on all siade, stirring frequently. Add onion, fennel, garlic, oregano, and sage and stir to combine. Pour in broth an beans and bring to a boil.

Add pasta, partially cover, and cook 4 minutes, until pasta is tender. Remove from heat and stir in kale. Cover and let steam 1 minute. Season to taste with salt and pepper. Ladle soup into bowls and top with Parmesan cheese.

Nutritional info (per 2 cup serving): 353 calories, 8 g fat, 47 g carbs (39 g net carbs), 8 g fiber, 24 g protein

from Shape Magazine

Yield: 4 servings