Minestrone Turkey Soup

Another hot day and another round of soup.  I must be crazy.

Thank you for all the good thoughts regarding my eye troubles.  I really hope they clear up soon.  It's been an interesting week at work dealing with the reduced viability.

On to today's project.

Minestrone.

With Turkey of course.

Ingredients:

• Extra Virgin Olive Oil
• Some chopped up cooked turkey as much as you want!
• 1 (28 oz) can of tomatoes, broken up
• 1 can pinto beans, drained and rinsed 
• 1 can garbanzo beans, drained and rinsed 
• 2 cloves garlic, minced 
• 1 medium carrot, chopped 
• 1 medium onion, diced
• 2 medium celery ribs, diced
• 1 teaspoon dried rosemary
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped 
• 1 & 1/2 (32 oz) cans of chicken broth 
• 1/2 box orzo
• Salt to taste
• Some potatoes, chopped 

Directions:

• Over medium heat place oil in pan 
• Add carrots, onions, garlic, and celery
• Cook until vegetables are tender.
• Add rosemary, bail, and parsley
• Cook until leaves wilted
• Add tomatoes 
• Increase heat to medium high and cook covered for 5 to 10 minutes
• Add turkey, beans, and broth
• Add salt
• Bring to a boil
• Reduce heat and simmer, partially covered, for 20 minutes.  
• Add potatoes
• Simmer for 10 minutes 
• Add orzo
• Simmer for 15 minutes
• Serve

Our Thoughts:

Dianna:  "I put too much salt in it, but other than that it's really good!"

Alex:  "It's kind of bland, compared to the jalapeno one we had yesterday"