You are here

Minestrone With Turkey

the.instructor's picture
  Onion 1 Medium, chopped
  Carrot 1 Medium, sliced
  Celery rib 1 , sliced
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Tablespoon
  Chicken broth/Homemade turkey stock 4 Cup (64 tbs)
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Frozen peas 2⁄3 Cup (10.67 tbs), thawed
  Frozen corn 2⁄3 Cup (10.67 tbs), thawed
  Frozen cut green beans 2⁄3 Cup (10.67 tbs), thawed
  Uncooked elbow macaroni 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Cubed cooked turkey 1 Cup (16 tbs)
  Zucchini 1 Small, halved lengthwise and cut into 1/4 inch slices
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1209 Calories from Fat 291

% Daily Value*

Total Fat 33 g50.5%

Saturated Fat 9.4 g46.8%

Trans Fat 0 g

Cholesterol 124 mg41.3%

Sodium 5684.2 mg236.8%

Total Carbohydrates 157 g52.5%

Dietary Fiber 27.3 g109.4%

Sugars 31.5 g

Protein 76 g151.7%

Vitamin A 322.4% Vitamin C 176.6%

Calcium 73.7% Iron 74.7%

*Based on a 2000 Calorie diet

Minestrone With Turkey Recipe