I clipped this recipe out of the newspaper years ago. It has yellowed with time and I have no idea whether it is from the San Francisco Chronicle, the Washington Post, or from some other place where we have lived. Needless to say, it's a keeper with my family.
2 tablespoons olive oil
1 medium-size onion, diced
2 large garlic cloves, minced
1 pound ground turkey
2 (14 1/2-ounce) cans beef broth (I use beef bouillon cubes and water.)
1 (28-ounce) can Italian tomatoes
1 cup macaroni
1 medium-size zucchini, sliced (I often omit this just because I don't have one on hand.)
1 (10-ounce) package frozen mixed vegetables
1 (15-ounce) can kidney beans
1 teaspoon dried leaf oregano
1 teaspoon basil
2 to 3 tablespoons red wine vinegar
salt and pepper
freshly grated Parmesan cheese
Heat the oil in a soup pot, add the onion and garlic and saute for 6 to 8 minutes. Add the turkey, breaking it up with a fork; cook until it is no longer pink.
Add the broth and tomatoes, breaking up the tomatoes with a fork. Bring to a boil and add the macaroni. Reduce the heat and simmer until macaroni is almost tender.
Add the zucchini, mixed vegetables, kidney beans, oregano and basil. Stir to mix well, then cover and simmer for 10 minutes.
Add the vinegar, and salt and pepper to taste. Serve topped with Parmesan cheese.
Yay! A new recipe. :) It looks full of goodness!
ReplyDeleteI just read your recipe for Ground Turkey Minestrone and I had to tell you how lovely it is. Your writing makes the soup sound comforting and vibrant, and I love the way you break down each step so clearly. It’s the kind of post that makes me want to head straight to the kitchen. This also reminded me of times I’ve browsed McAlister's menu prices trying to decide between a hearty soup or a fresh salad, and your recipe beat them all with flavor and simplicity. Thanks for sharing such nourishing inspiration!
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