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Minestrone With Turkey

the.instructor's picture
Ingredients
  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)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Turkey

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