Running Mama Cooks

This recipe is adapted from the Easy Minestrone recipe on the box of Ronzoni Tubettini. My mom has been making this since I was a kid. This version makes a very large pot of soup, so cut in half if you don't have a big crowd (or big appetites!)

Original Recipe

One large onion, finely chopped, saute in olive oil

While sauteing, coarsely chop small bag of peeled carrots and a bag of celery hearts. Saute carrots and celery together in a separate pan until tender

remove onions, carrots and celery with slotted spoon and place in large soup pot
in the same pan as the onions, brown 2 lbs of ground turkey (can be spit in the two pans, will cook faster and they are already dirty!)

add to the pot with a slotted spoon
add 2 48 oz cans of fat free reduced sodium chicken broth and a few cubes of bouillon to taste to the meat and veggies. Bring to boil and simmer for 45 mins or so

skim some of the fat off the top
add a bag of frozen spinach (just add it frozen, no need to defrost), a can of chick peas (drained), basil and oregano (about a tsp each)

cook 8oz of tubettini or other small soup pasta in a separate pot on the side. Add to soup
serve with Parmesan and crusty bread