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Turkey Minestrone

I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook. -Betty Christensen, Victoria, British Columbia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings (4 quarts)

Ingredients

  • 2/3 cup chopped onion
  • 2 tablespoons canola oil
  • 1/2 pound lean ground turkey
  • 1/2 pound hot Italian turkey sausage links, casings removed
  • 1/2 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 6 cups chicken broth
  • 1 medium zucchini, sliced
  • 1 package (10 ounces) frozen mixed vegetables
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-1/2 cups cooked elbow macaroni
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt, optional
  • Pinch pepper

Directions

  • In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink.
  • Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.
Nutrition Facts
1 cup: 132 calories, 4g fat (1g saturated fat), 20mg cholesterol, 538mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.

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