February 7, 2010

Turkey Frame Soup

1 meaty turkey frame
4 c. water
4 c. turkey or chicken broth
1 large onion, quartered
1 clove garlic, crushed
1/2 tsp. salt
Chopped cooked turkey
1/4 c. sun dried tomatoes, chopped
1 1/4 tsp. Italian seasoning
1/4  tsp. black pepper
3 c. sliced veggies such as carrots, parsnips, turnips
1 1/2 c. pasta (rotini or penne)
1 15 oz. can great northern beans, rinsed and drained
Grated pamesan

Break turkey frame and place in large pot. Add water, broth, onion, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours.

Remove turkey frame. Cool, cut meat off bones and chop. Add enough turkey to equeal 2 c. Set aside. Discard bones. Strain broth and skim fat.

Return broth to pot. Stir in tomatoes, Italian seasoning and pepper. Stir in veggies. Return to boiling, reduce heat. Cover and simmer 5 minutes. Add pasta. Simmer, uncovered 8-10 minutes or until pasta is tender.  Stir in turkey and beans and heat through.

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