Printable | Taste of Home

Minestrone with Turkey

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

Printed from tasteofhome.com Jul 5, 2008

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Minestrone with Turkey cont.

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

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).