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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I remember my mom making this soup; now I make it as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. âAngela Goodman, Kaneohe, Hawaii 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. Yield: 6 servings (2 quarts).
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