Minestrone With Turkey Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Carrot | 1 Medium, sliced | |
| 1 celery rib, sliced | ||
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| 4 cups chicken broth or homemade turkey stock | ||
| Diced tomatoes | 1 Can (10oz), undrained | |
| 2/3 cup each frozen peas, corn and cut green beans, thawed | ||
| Elbow macaroni | 1/2 Cup (16 tbs), uncooked | |
| Salt | 1 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Cooked turkey | 1 Cup (16 tbs), cubed | |
| 1 small zucchini, halved lengthwise and cut into 1/4-inch slices | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
In a Dutch oven, saute onion, carrot, celery and garlic in oil until tender.
Add the broth, vegetables, macaroni and seasonings.
Bring to a boil.
Reduce the heat; simmer, uncovered, for 5 minutes.
Add turkey and zucchini; cook until the zucchini is crisp-tender.
Discard the bay leaf.
Serve with Parmesan cheese if desired.
Add the broth, vegetables, macaroni and seasonings.
Bring to a boil.
Reduce the heat; simmer, uncovered, for 5 minutes.
Add turkey and zucchini; cook until the zucchini is crisp-tender.
Discard the bay leaf.
Serve with Parmesan cheese if desired.
Chef
