turkey minestrone
Italian turkey sausage gives the broth just the right spice. Serve this with polenta with roasted pepper and sun dried tomato and you have a great supper on a cool evening.
I call for Turkey Italian Sausage, but three patties of the Turkey Breakfast Sausage Pattie works well, too.
INGREDIENTS
½ cup chopped onion
1 tablespoons vegetable oil
½ lb. Italian turkey sausage links, casings removed
¼ cup minced fresh parsley
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
15 ounces Italian stewed tomatoes, 1 can
4 cups chicken broth
½ cup celery, chopped
½ cup carrot, sliced thin
¼ cup edamame
1 medium zucchini, sliced
2 cups kidney beans, 1- 16 ounce can, rinsed and drained
1 cup whole wheat elbow macaroni
1 tablespoons cider vinegar
½ teaspoon salt
1 pinch pepper
DIRECTIONS
- In a large Dutch oven over medium heat, saute onion in oil until tender, about 4 minutes.
- Add the next six ingredients; cook until meat is no longer pink.
- Add tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes.
- Add beans, macaroni, vinegar, salt if desired and pepper; simmer for 10 minutes or until macaroni is cooked.
- Toss in a little spinach for color.
NUTRITION FACTS
Servings: 8
Amount Per Serving: Calories: 201, Total Fat: 4.17g, Cholesterol: 21mg, Sodium: 841mg, Total Carbs: 27.75g, Dietary Fiber: 6.63g, Sugars: 2.92g, Protein: 14.14g
Points: 4
