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Turkey Minestrone Soup Recipe

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This recipe for Turkey Minestrone Soup, by , is from The Paciocco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rhonda Paciocco


⅔ cup Onion (chopped)
2 tablespoons Vegetable Oil
˝ pound Ground Turkey
˝ pound Hot Italian Turkey Sausage (or regular Italian Sausage) casings removed
(made it both ways)
˝ cup fresh Parsley (minced) or use equivalent of dried parsley
2 Garlic Cloves (minced)
1 teaspoon dried Oregano
1 teaspoon dried Basil
2 cans (14˝ ounce each Italian stewed tomatoes with juice)
(I cut these up into small pieces)
6 cups Chicken Broth
1 medium Zucchini (sliced) (Often I omit this just because it is not in season)
1 package (10 ounces) frozen Mixed Vegetables
(I usually add the whole 16-oz bag)
1 can (16 ounces) Kidney Beans (drained and rinsed)
1˝ cups cooked Elbow Macaroni
2 tablespoons Cider Vinegar
1/2 teaspoon Salt
Pinch of pepper

In a large kettle over medium heat, sauté Onion in oil until tender, about 4 minutes.
Add the next six ingredients, cook until Meat is no longer pink.
Add Tomatoes, Broth, Zucchini an Mixed Vegetables, cover and cook on low heat for 5 minutes.
Add Beans, Macaroni, Vinegar, Salt and Pepper, simmer for 10 minutes or until heated through.

Personal Notes:
Personal Notes:
Rhonda Says
If you make this early, have some extra chicken broth in case noodles soak up the broth.
You can make this and then put it in a crock-pot to keep warm.




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