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AngelaJanet

MINESTRONE WITH TURKEY SOUP

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Rate this recipe 4.6/5 (5 Votes)

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

Details

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.

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