Turkey Minestrone

By chelyc13

Minestrone soup is a great way to use an abundance of fresh produce and herbs from your garden or the farmers' market and also to give the whole family a delicious dose of vegetables with a wide array of vitamins. feel free to substitute leftover meats in place of the turkey, or to skip the meat and serve with crusty bread for aclassic vegetarian meal. the beans will provide protein.

Ingredients

• 1/2 leek
• 1 peeled carrot
• 1 zucchini
• 1 handful green beans
• 1 celery rib
• 3 medium tomatoes
• 1 cup canned cannellini beans
• 3 tbsp olive oil
• 1/2 lb ground turkey
• salt and pepper
• 1 tsp dried oregano
• 1 qt low sodium vegetable broth
• 2 tblsp tomato paste
• 1 tblsp fresh thyme leaves
• 1/4 cup elbow macaroni

Details

Servings 6

Preparation

Step 1

1. thinkly slice leek. chop carrot, zucchini, green beans, celery, and tomtoes. set aside. rinse beans untilw ater runs clear and drain thoroughly set aside.

2. In a large saucepan over medium heat, heat oil. add turkey, season with salt and pepper, and sprinkle with oregano. cook, stirring to break up turkey meat, until turkey is no longer pink, 4-5 minutes. Remove turkey with a slotted spoon and set aside. add leek, carrot, zucchini, green beans, and celery to pan. Cover, reduce heat to low, and cook, stirring occasionally, for 15 minutes.

3. Stir in broth, tomatoes, tomatoe paste, and thyme and increase heat to medium high. bring to a boil, cover, reduce heat to low, and simmer gnely for 20 minute.

4. add cannellini beans and macaroni and simmer until pasta is al dente, about 10 minutes, or according to package directions. stir in turkey and cook to heat through, about 5 minutes. Season to taste with salt and pepper and serve.

Refrigerate soup in an airtight container for up to 5 days.