Turkey Minestrone
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servings (4 quarts).
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
Ingredients
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2/3 cup chopped onion
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2 tablespoons canola oil
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1/2 pound lean ground turkey
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1/2 pound hot Italian turkey sausage links, casings removed
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1/2 cup minced fresh parsley
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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2 cans (14-1/2 ounces each) Italian stewed tomatoes
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6 cups chicken broth
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1 medium zucchini, sliced
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1 package (10 ounces) frozen mixed vegetables
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1 can (16 ounces) kidney beans, rinsed and drained
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1-1/2 cups cooked elbow macaroni
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2 tablespoons cider vinegar
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1/2 teaspoon salt, optional
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Pinch pepper
Directions
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1.
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.
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2.
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 heated through.
Nutrition Facts
1 cup: 132 calories, 4g fat (1g saturated fat), 20mg cholesterol, 538mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.
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