Slow Cooker Left Over Thanksgiving Turkey Minestrone

by | Mar 20, 2015 | Eric the Trainer's Archive, eric the trainers archive, Recipe Archive | 0 comments

Ingredients
  • • Medium chopped onion: 1
  • • Celery stalks chopped : 2
  • • Carrots chopped: 2
  • • Cabbage : 1 cup
  • • Green beans chopped: 1 cup
  • • Small zucchini : 1
  • • Can Italian-style tomatoes w/ liquid : 15 oz
  • • turkey broth : 3 cups
  • • Left over turkey chopped: 1 cup
  • • Cannellini canned drained and rinsed: 1 cup
  • • Dried basil: 1 Teaspoon
  • • Salt & pepper to taste
  • • Little shells pasta cooked: 1/2 cup
  • • Large red potato chopped: 1
Cooking steps:

1. Place all veggies including tomatoes with the liquid and turkey broth in the slow cooker. Cover cook on low. About 2 hours.

2. After 2 hours add turkey, beans, and basil cook until potatoes are tender.

3. Last 15-20 mins add salt and pepper. Serve over cooked pasta noodles

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

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