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Recipes | Turkey Minestrone Soup
This soup can be frozen—add pasta when reheating it.
1 tbsp oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup diced cooked ham
3 carrots, chopped
1 stalk celery, chopped
1 zucchini, diced
4 cups turkey stock (recipe on previous page or use gluten-free chicken stock)
1—28 oz can diced tomatoes—undrained
2 cups cooked turkey, chopped
1—14 oz can kidney beans, drained
1 cup chopped green beans
1 cup gluten-free pasta; shells, elbows or spirals
In large soup pot, heat oil over medium heat; cook onion and garlic until
softened. Add ham, carrots, celery and zucchini; cook, stirring occasionally.
Add stock and tomatoes, bring to a boil. Lower heat and cook uncovered for 30
minutes. Add turkey, kidney beans and green beans, bring to a boil. Reduce heat
and simmer for 15 minutes until vegetables are softened.
Add pasta and cook for 12– 15 minutes. Season with salt and pepepr. Serve with
fresh parmesan and toasted bread. Makes 10 servings
Printable recipe
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