Ingredients
1 tablespoon olive oil1 medium onion, chopped1 medium carrot, sliced1 celery rib, sliced1 garlic clove, minced4 cups chicken broth or homemade turkey stock1 can (14-1/2 ounces) diced tomatoes, undrained2/3 cup each frozen peas, corn and cut green beans, thawed1/2 cup uncooked elbow macaroni1 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon pepper1 bay leaf1 cup cubed cooked turkey1 small zucchini, halved lengthwise and cut into 1/4-inch slices1/4 cup grated Parmesan cheese, optional
Preparation
In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese. Freeze option: Transfer cooled soup to freezer container and freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Serve with cheese if desired.
