Minestrone with Turkey
I remember my mom making this soup; now I make it as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
SERVINGS
|
6
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1 medium onion, chopped
- 1 medium carrot, sliced
- 1 celery rib, sliced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 4 cups chicken broth or homemade turkey stock
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2/3 cup each frozen peas, corn and cut green beans, thawed
- 1/2 cup uncooked elbow macaroni
- 1 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 cup cubed cooked turkey
- 1 small zucchini, halved lengthwise and cut into 1/4-inch slices
- 1/4 cup grated Parmesan cheese, optional
DIRECTIONS
In a Dutch oven, saute the onion, carrot, celery and garlic in oil until tender. Add the broth, vegetables, macaroni and seasonings.
Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. Serve with Parmesan cheese if desired. Yield: 6 servings (2 quarts).