This is another recipe I shared at Thriving With Celiac for using up leftover Thanksgiving turkey. Soup is so comforting this time of year. Plus, this recipe is so easy. If you don’t have any turkey, try rotisserie chicken in this dish. It’s just as yummy and can be made any time of the year. Want to do an all veggie version? Omit meat and add a can of drained, rinsed, cannellini beans. Yum.
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 tsp italian seasoning
1/2 tsp sea salt
4 cups chicken or vegetable broth
2 cups cooked turkey or chicken, chopped or shredded
1 cup frozen green beans, thawed and drained, or fresh cleaned and cut small
1/2 cup uncooked brown rice macaroni*
Sauté onion, carrots, celery and garlic in dutch oven or large pot, stirring occasionally. When onion begins to turn translucent, sprinkle vegetables with seasoning and salt. Continue to cook until onion is soft and carrots and celery are crisp-tender. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until macaroni is tender, stirring occasionally.
*Note: I love Tinkyada Pasta Joy pasta for this recipe. It cooks up well without turning mushy.
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