Turkey Frame Soup


1 meaty turkey frame
4 cups water
1 large onion, quartered
1 clove garlic, crushed
½ tsp salt
chopped cooked turkey
¼ cup sun-dried tomatoes, drained; cut into thin strips
1½ tsp dried Italian seasoning
¼ tsp ground black pepper
3 cups sliced or cubed vegetables (carrots, parsnips, turnips)
1½ cups whole wheat pasta (rotini or penne)
15 ounce can Great Northern beans or white kidney beans, rinsed and drained
grated Parmesan cheese

1. Break turkey frame or cut in half with kitchen shears. Place in large pot. Add water, broth, onion, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer 1½ hours.

2. Remove turkey frame. Cool; cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth; skim off fat.

3. Return broth to pot. Stir in tomatoes, Italian seasoning, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 5 minutes. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and still firm and vegetables are tender. Stir in turkey and beans; heat through. Serve with grated Parmesan cheese.

Servings: 6
Serving Size: 1 3/4 cup

Recipe Source: Better Homes and Gardens

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“Triple yummy- this recipe was just delicious!”
-Chino Hills, CA

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