MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Minestrone w/Turkey
Categories: Vegetables, Poultry, Herbs, Pasta, Squash
Yield: 6 Servings

1 tb Olive oil
1 md Onion; chopped
1 md Carrot; sliced
1 Celery rib; sliced
1 cl Garlic; minced
4 c Chicken broth or homemade
- turkey stock
14 1/2 oz Can diced tomatoes;
- undrained
2/3 c (ea) peas, corn & cut green
- beans; thawed
1/2 c Uncooked elbow macaroni
1 ts Salt
1/4 ts Dried basil
1/4 ts Dried oregano
1/4 ts Pepper
1 Bay leaf
1 c Cubed cooked turkey
1 sm Zucchini; halved lengthwise,
- in 1/4" slices
1/4 c Grated Parmesan cheese

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.

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.

FREEZE OPTION: 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.

Angela Goodman, Kaneohe, Hawaii

Makes 6 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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