Quick Minestone

2 Tbsp olive oil

1 medium to large onion, peeled and finely chopped

1 large garlic cloves, put through a garlic press

1 pound ground turkey (dark meat)

1 (28-oz) can peeled Italian-style tomatoes

2 (14 1/2-oz) can beef broth

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1/2 tsp red pepper flakes

1 cup elbow macaroni

1 medium zucchini, chopped

1 (10-oz) package frozen mixed vegetables

1 (15-oz) can kidney beans, drained and rinsed

2 Tbsp red wine vinegar

2/3 cup freshly grated Parmesan cheese

Heat the oil in a soup pot. Add the onion and garlic and saute for 5 minutes. Add the turkey, breaking it up with a fork. Cook over medium heat until the turkey is no longer pink. Add the tomatoes, breaking them up with a fork, the beef broth, oregano, basil, salt and red pepper flakes. Cover and cook over medium heat for 10 minutes.

Add the macaroni and cook, uncovered for 5 minutes. Add the zucchini, frozen vegetables, beans and vinegar. Stir well, cover and cook for 10 minutes. Taste for seasoning.

Ladle into serving bowls. Pass the Parmesan at the table.

Serves 6.