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