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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Great use for extra Thanksgiving turkey Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
6 garlic cloves, minced |
3 cups chicken broth |
1 cup water |
3 medium tomatoes, chopped |
1 (19 ounce) can cannellini beans, rinsed and drained |
1 1/2 teaspoons dried thyme, crushed |
1 teaspoon salt |
1/4 teaspoon pepper |
2 bay leaves |
2 cups cooked turkey, or, chicken, chopped |
2 medium zucchini, chopped |
1 (10 ounce) package frozen green beans |
1/2 cup dried orzo pasta |
Directions:
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Stir in chicken broth, water, tomatoes, beans, thyme, salt, pepper and bay leaves. Bring to a boil and then reduce heat. Cover and simmer for 30 minutes.
2. Stir in turkey, zucchini, green beans and orzo. Cover and simmer for 10 minutes, or until pasta is tender. Remove the bay leaves. Serve hot.
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