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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From TOH Dec/Jan 2008 issue. I plan to try this with leftover turkey after Thanksgiving. I will probably add more turkey to this. The recipe says you can also add a can of rinsed and drained garbanzo or kidney beans. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 medium carrot, chopped |
1 celery rib, sliced |
1 garlic clove, minced |
4 cups turkey stock (or chicken stock) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2/3 cup frozen peas |
2/3 cup frozen corn |
2/3 cup frozen cut green beans |
1/2 cup elbow macaroni, uncooked |
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 sliced |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in a Dutch oven; add onion, carrot, celery and garlic and saute until tender.
2. Add broth, vegetables, macaroni, and seasonings and bring to a boil.
3. Reduce heat and simmer uncovered for 5 minutes.
4. Add turkey and zucchini; cook until zucchini is crisp-tender.
5. Discard bay leaf and serve with Parmesan cheese.
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