Turkey or chicken minestrone

12 servings

Ingredients

Quantity Ingredient
3 Strips lean smoked bacon; sliced cut crosswise into 1/2\" strips
2 tablespoons Olive oil;
1 medium Onion; chopped
2 cloves Garlic; minced
1 teaspoon Sage leaves chopped -=OR=-
½ teaspoon Dried sage;
½ teaspoon Rosemary leaves -=OR=-
¼ teaspoon Dried rosemary;
½ teaspoon Thyme leaves -=OR=-
¼ teaspoon Dried thyme;
1 medium Leek; white part only sliced 1/2\" thick
2 Carrots; thinly sliced into rounds
2 larges Ribs celery; thinly
2 cups Tomatoes; chopped with juice (16-oz can)
½ cup White wine;
8 cups Chicken broth/turkey broth
½ pounds Savoy cabbage;
1 medium Zucchini; halved lengthwise sliced 1/2\" thick
2 cups Garbanzo beans; cooked (can used canned)
6 cups Turkey cooked -=OR=-
6 cups Chicken cooked; coarsely chopped
Salt & pepper to taste;
½ cup Cheese tortellini; fresh
Shaved Parmesan cheese for garnish

Directions

In a large stock pot, cook the bacon over moderate heat until almost crisp, but not browned about 10 minutes. Add the oil, and saute the onion, garlic, herbs, leek, carrot, celery and tomatoes. Cook the vegetables over medium heat, stirring occasionally, until wilted.

The should take about 15 minutes. Increase the heat to high, and add the wine add the wine, allowing it to cook off. Add the broth, cabbage, zucchini, garbanzo beans and turkey. Simmer the soup for another 15 minutes. Season with salt and freshly ground pepper. (The soup may be prepared ahead at this point, and refrigerated for 3 days, or frozen for 1 month) If you are serving the soup immediately, add the cheese tortellini and cook for another 5 minutes. Serve with shaved Parmesan cheese. Source: The San Diego Union-Tribune, Food Section, Mar. 16, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-27-95

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