Minestrone With Turkey

From TOH Dec/Jan 2008 issue. I plan to try this with leftover turkey after Thanksgiving. I will probably add more turkey to this. The recipe says you can also add a can of rinsed and drained garbanzo or kidney beans.

• Ready In: 40 mins
• Serves: 6
• Yields: 2 quarts

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 1  medium carrot, chopped
• 1  celery rib, sliced
• 1  garlic clove, minced
• 4  cups  turkey stock (or chicken stock)
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 2⁄3 cup  frozen peas
• 2⁄3 cup frozen corn
• 2⁄3 cup  frozen cut green beans
• 1⁄2 cup elbow macaroni, uncooked
• 1  teaspoon salt
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon pepper
• 1  bay leaf
• 1  cup  cubed  cooked turkey
• 1  small zucchini, halved lengthwise and sliced
• 1⁄4 cup  grated parmesan cheese

Directions

1. Heat oil in a Dutch oven; add onion, carrot, celery and garlic and saute until tender.
2. Add broth, vegetables, macaroni, and seasonings and bring to a boil.
3. Reduce heat and simmer uncovered for 5 minutes.
4. Add turkey and zucchini; cook until zucchini is crisp-tender.
5. Discard bay leaf and serve with Parmesan cheese.