Minestrone With Turkey

Name: Minestrone With Turkey
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 medium carrot, sliced; 1 celery rib, sliced; 1 garlic clove, minced; 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

17 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
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

Directions

1

In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
2

Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese.
3

Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.