Turkey Minestrone

2 Tbsp olive oil
3 cups onion, chopped
95 oz. turkey broth
2 (14 1/2 oz) cans diced tomatoes with garlic, oregano and basil
2 (15.5 oz) cans red kidney beans, rinsed and drained
1 1/2 cups (12 oz) Barilla Ditalini pasta
2 tsp. crushed fennel seeds
1/2 tsp. black pepper
4 cups cooked turkey, cubed
4 cups frozen green beans
1 1/2 cups fresh mushrooms, diced
1 tsp. ground turmeric
4 tbsp. chopped fresh parsley

In a large pot, heat oil over medium heat. Add onion; cook, stirring occasionally until almost tender, about 8 minutes. Add chopped mushroom and cook additional 2 minutes. Add crushed fennel, pepper and turmeric and cook 1 minute.

Add broth, tomatoes and bring to a boil. Add ditalini and boil for 6-7 minutes. Add kidney beans and green beans and cooked turkey. Bring back to a boil and turn off, cover with lid and take off burner and allow to set for 10 minutes. Serve immediately or serve later by heating in microwave a bowl (1-2 cups) at a time. Serve with fresh parsley and a couple tablespoons of grated Parmesan or Romano cheese.

Heat in microwave by bowl full (1-2 cups)

Serving Size: Serves 12 - 2 cups each

Number of Servings: 12

Recipe submitted by SparkPeople user EAMAVE.