Sunday, July 1, 2007

Spicy Turkey Minestrone

1 Tbsp. olive oil
2 cups carrots, sliced
2 cups potatoes, diced
2 cups celery, sliced
1 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin (this is spicy, put less for a milder soup)
9 cups of chicken broth
1 1/2 cups uncooked macaroni (substitute your favorite pasta)
1 cup canned white kidney beans, drained
1 (14.5 oz) can of diced tomatoes
2 cups of cooked turkey, diced (or chicken)

Heat oil to medium high in a heavy pot; saute carrots, potatoes, and celery for a few minutes until hot. Add broth, salt, pepper and cumin and bring to a boil. Stir in macaroni, beans and tomatoes; boil until pasta is almost tender. Add turkey and cook until turkey is heated through and pasta is tender.

Serves 6-8

I stole this recipe from Winn-Dixie and made a few modifications. Of all the soups I make, this one is Darin's favorite. I usually cut the recipe in half when I make it for just us.

1 comment:

Ellen said...

This recipe sounds delicious. I love soup--especially on cold winter nights.