Italian Wedding Soup

From my kitchen to yours comes this timeless classic which traditionally consists of meat and green vegetables.

INGREDIENTS: 2 tablespoons extra virgin olive oil 1 pound extra lean ground turkey 1 medium yellow onion, diced 1 clove garlic, minced pinch of red pepper flakes 1/4 teaspoon black pepper 1 teaspoon dried oregano 1/2 teaspoon dried basil 1 (14.5 ounce) can HUNT’S Diced Tomatoes 1 (15.8 ounce) can great northern beans, drained and rinsed 2 cups baby spinach 3 cups low-sodium chicken broth 1/2 cup Grated Parmesan Cheese, plus extra for garnish

Portions: 1 Bowl or (2 cups): 1- red, 1 green, 1 yellow

DIRECTIONS: Heat the oil in a large pot over medium-high heat. Brown the turkey with the onions, garlic, red pepper flakes,and pepper until the turkey is cooked through and then onions are translucent (about 7 minutes). Add the oregano, basil, HUNT’s tomatoes (with liquid), and beans. Stir to combine. Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.Add broth, stir, and increase heat to medium. Continue to cook until heated through - about 5 minutes. Remove from heat, stir in Grated Parmesan Cheese, and serve. (you can measure this in your Blue).. and add that too your portions.