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Minestrone Soup with Leftover Turkey
Posted By nodesigns On November 21, 2012 @ 2:00 am In Weekly Recipes | No Comments
Take hearty minestrone soup and add leftover turkey or chicken and make it into a meal! The turkey soaks up all the great flavors of the soup. Use any vegetables of your liking in the soup.
2 tablespoons canola oil
1 onion, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
3 carrots, peeled and sliced
1 pound mushrooms, cleaned and sliced
¼ pound string beans cut into bite-size pieces
1 green zucchini, cut into thin half circles
5-½ cups beef broth (best to use parve bouillon cubes)
1 potato, peeled and cut into cubes
½ cup uncooked macaroni noodles
½ cup corn or 1 bag frozen mixed vegetables
2 ribs celery, chopped
1 (16-oz) can red kidney beans
1 (16-oz) can chopped tomatoes with juice
2 cups water
2 cups diced leftover turkey or chicken
Heat oil in a large soup pot over medium-high heat. Add onions, garlic, basil, thyme and oregano. Add zucchini, carrots, celery, mushrooms, string beans, corn and potato. Cook for 5 minutes. Add water, beef broth and tomatoes with juice. Cook 15 minutes. Boil. Add beans with liquid and pasta. Cook 10 minutes. Add turkey and heat until cooked through.
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