I have fond memories of my mom making this soup when I was young.
—ANGELA GOODMAN KANEOHE, HI
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS (2 QUARTS)
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 celery rib, sliced
1 garlic clove, minced
4 cups chicken broth or homemade turkey stock
1 can (14 1/2 ounces) diced tomatoes, undrained
2/3 cup each frozen peas, corn and cut green beans, thawed
1/2 cup uncooked elbow macaroni
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
1 cup cubed cooked turkey
1 small zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup grated Parmesan cheese, optional
1. In a Dutch oven, heat olive 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.
2. 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.