Thursday, December 4, 2008

Turkey Minestrone Soup

With fall rolling around, one of my favorite ways to enjoy corn (other than right off the cob... grilled is excellent), is in soups! Most of our soup recipes call for corn, but this one in particular is one we really enjoy.

Minestrone Soup with Turkey -
Modified from Taste of Home

1 C sliced carrots
1 garlic clove, minced
1 tsp. onion powder
1 T extra virgin olive oil
4 C low-sodium chicken broth
1 can petite diced tomatoes, drained
1/2 C pasta
2/3 C each: peas, corn, green beans
1/4 tsp each: basil, oregano, pepper and salt
2 medium zucchini
1 C extra lean ground turkey, cooked

In a large soup kettle, saute carrot, garlic and onion powder in olive oil over medium heat until carrots are tender. Add the chicken broth, tomatoes, veggies, pasta and seasonings.

Bring soup to a boil and then reduce heat, simmering for 10 minutes. Add zucchini and cooked ground turkey to soup and cook until zucchini is done to your liking.

Serve with crusty bread or crackers. May top with Parmesan cheese.

The verdict:


  1. What is another option to use besides Zucchini? I am not a Zucchini fan. And the pasta when we add it, add it uncooked correct?

  2. Hi Missa --

    You can omit the zucchini, just add a little more of the other veggies.

    And, add the pasta uncooked; the soup will cook the pasta nicely for you. Hope you enjoy!


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