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“From TOH Dec/Jan 2008 issue. I plan to try this with leftover turkey after Thanksgiving. I will probably add more turkey to this. The recipe says you can also add a can of rinsed and drained garbanzo or kidney beans.”
READY IN:
40mins
SERVES:
6
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven; add onion, carrot, celery and garlic and saute until tender.
  2. Add broth, vegetables, macaroni, and seasonings and bring to a boil.
  3. Reduce heat and simmer uncovered for 5 minutes.
  4. Add turkey and zucchini; cook until zucchini is crisp-tender.
  5. Discard bay leaf and serve with Parmesan cheese.

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