Minestrone

Submitted by Bethany Paradise

Ingredients:
1 T. olive oil
2 medium onions, chopped
8 oz. ground turkey
2 medium carrots, diced
1 medium potato, diced
1 can (14.5 oz.) diced tomatoes
4 c. low-sodium beef broth
1/4 t. black pepper
1 t. dried basil
1 t. dried oregano

2 cloves, garlic

1 c. macaroni or other small pasta

2 medium zucchini, diced in large pieces

1 can (15 oz.) kidney beans
1/2 small head cabbage, shredded
2 c. baby spinach leaves
1/4 c. fresh parsley, chopped
1/2 c. Parmesan cheese, grated

Directions:

1. Place olive oil and onions in a large soup pot. Cook until soft, adding broth if necessary to avoid scorching. Add ground turkey and cook until no longer pink. Add carrots, potato, tomatoes, and 2 c. beef broth. Cook for 30 minutes or until carrots and potatoes are fork-tender. 

2. Add black pepper, basil, oregano, and garlic. Add the rest of the beef broth and bring to boil. Add macaroni, zucchini, beans, cabbage, and spinach; simmer until macaroni is done. Add more broth if needed. Add parsley at the end of cooking and mix well. Serve topped with Parmesan cheese.