Contributed by Diane S.
2 tsp olive oil
160 g carrots, diced
160 g russet potatoes, peeled and diced
130 g green beans, trimmed and sliced
1 clove garlic, minced
1.9 litres chicken stock
70 g small elbow macaroni
55 g canned cannellini or white kidney beans, drained and rinsed
120 ml canned chopped tomatoes, drained
110 g cooked turkey, diced
Heat oil in a heavy Dutch oven or heavy nonreactive pot over medium high
heat. Add next 4 ingredients and sauté about 5 minutes, until just tender.
Add stock and bring to a boil. Stir in next 3 ingredients and reduce heat
to low. Partially cover pan and simmer about 15 minutes, stirring
occasionally, or until pasta is almost tender. Add turkey and simmer about
5 minutes,until heated through. Season with salt and pepper to taste.
September 98 Recipes