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.