jglass
New member
Minestrone with Turkey
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
1 tablespoon olive oil
4 cups chicken broth or homemade turkey stock
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup each frozen peas,
corn and cut green beans, thawed
1/2 cup uncooked elbow macaroni
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and
cut into 1/4-inch slices
1/4 cup grated Parmesan cheese, optional
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. Yield: 6 servings (2 quarts).
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
1 tablespoon olive oil
4 cups chicken broth or homemade turkey stock
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup each frozen peas,
corn and cut green beans, thawed
1/2 cup uncooked elbow macaroni
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and
cut into 1/4-inch slices
1/4 cup grated Parmesan cheese, optional
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. Yield: 6 servings (2 quarts).