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Turkey Minestrone

I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook. -Betty Christensen, Victoria, British Columbia

16 ServingsPrep/Total Time: 30 min.

Ingredients

2/3 cup chopped onion
2 tablespoons canola oil
1/2 pound lean ground turkey
1/2 pound hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cooked elbow macaroni
2 tablespoons cider vinegar
1/2 teaspoon salt, optional
Pinch pepper

Directions

In a stockpot over medium heat, saute onion in oil until tender,
about 4 minutes. Add the next six ingredients; cook until meat is no
longer pink.
Add the tomatoes, broth, zucchini and mixed vegetables; cover and
cook on low heat for 5 minutes. Stir in the beans, macaroni,
vinegar, salt if desired and pepper; simmer for 3-4 minutes or until

2 of 2

Turkey Minestrone (continued)

Directions (continued)

heated through. Yield: 16 servings (4 quarts).

Nutrition Facts: One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 170 calories, 5 g fat (0 saturated fat), 23 mg cholesterol, 208 mg sodium, 21 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.