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Turkey Minestrone

By: Betty Christensen

"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"

Rate/Review | Read Reviews (18)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

2/3 cup chopped onion
2 tablespoons vegetable oil
1/2 pound 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 (14.5 ounce) cans Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 (10 ounce) package frozen mixed vegetables
1 (16 ounce) can kidney beans, rinsed and drained
1 1/2 cups cooked elbow macaroni
2 tablespoons cider vinegar
1/2 teaspoon salt
1 pinch pepper

Directions

In a large kettle 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 tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Add beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and without salt) equals 170 calories, 5 g fat (0 saturated fat), 23 mg cholesterol, 208 mg sodium, 21 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.