Ingredients
1 pound lean ground turkey2-1/2 teaspoons Italian seasoning, divided1/4 teaspoon paprika1/4 teaspoon salt, divided1/4 teaspoon coarsely ground pepper, divided4 teaspoons olive oil, divided2 celery ribs, chopped15 fresh baby carrots, chopped1 small onion, chopped1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium chicken broth3/4 cup chopped cabbage3/4 cup cut fresh green beans3 tablespoons shredded part-skim mozzarella cheese
Preparation
In a large bowl, combine the turkey, 1-1/2 teaspoons Italian seasoning, paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. Shape into 36 meatballs.
In a large nonstick skillet coated with cooking spray, brown meatballs in batches in 2 teaspoons oil until no longer pink. Remove and keep warm.
In a large saucepan coated with cooking spray, saute the celery, carrots and onion in remaining oil until tender. Stir in the cannellini beans, tomatoes, broth, cabbage, green beans and remaining Italian seasoning, salt and pepper.
Bring to a boil. Reduce heat; stir in meatballs. Simmer, uncovered, for 15-20 minutes or until green beans are tender. Sprinkle with cheese.
