MINESTRONE WITH TURKEY SOUP

By AngelaJanet

Ingredients

• 1 medium onion, chopped
• 1 medium carrot, sliced
• 1 celery rib, sliced
• 1 garlic clove, minced
• 1 Tbsp olive oil
• 4 cups chicken or turkey broth
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 2/3 cup each frozen peas, corn and cut green beans, thawed
• 1/2 cup uncooked elbow macaroni
• 1 tsp salt
• 1/4 tsp basil
• 1/4 tsp oregano
• 1/4 tsp pepper
• 1 bay leaf
• 1 cup cooked turkey
• 1 small zucchini, halved lengthwise and cut into 1/4-in slices
• 1/4 cup grated Parmesan cheese, optional

Preparation

Step 1

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. Yields: 6 servings.