Turkey Minestrone

• 2/3 cup chopped onion
• 2 tablespoons canola oil
• 1/2 pound lean ground turkey
• 1/2 pound hot Italian turkey sausage links, casings removed
• 1/2 cup minced fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 6 cups chicken broth
• 1 medium zucchini, sliced
• 1 package (10 ounces) frozen mixed vegetables
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1-1/2 cups cooked elbow macaroni
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt, optional
• Pinch pepper

1. In a stockpot over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink.
2. Add the tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes. Stir in the beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through.

onion, canola oil, lean ground turkey, sausage, parsley, garlic, oregano, basil, italian stewed tomatoes, chicken broth, zucchini, mixed vegetables, kidney beans, macaroni, cider vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/turkey-minestrone/ (may not work)