Turkey Vegetable Minestrone Soup

 When using prepared stock, use the salt free so as to not end up with soup too salty. This is made out of the home stock from a Turkey dinner. I use the gravy too. You may want to thicken the soup with wonder flour to suit you desired thickening. Add port, and Madeira to add flavour.

2 quarts of turkey stock or beef stock
1 medium yellow squash, quarter length wise, then cross slice 1/4 thick 1 medium zucchini, quarter length wise, then cross slice 1/4 thick
3 large tomato, coarsely chopped or diced tomatoes 

1 tablespoon tomato paste concentrate
1 cup very finely chopped cabbage leaves (remove heavy stems first) (use coleslaw)
3 cloves garlic, chopped or more, if preferred 
1 peeled large  sweet onion, coarsely chopped
1 or 2 large carrots, peeled quarter length wise, then cross slice 1/4 thick 

8 ounces fresh green beans cut in 1 inch long sections
1 15-ounce can red kidney beans or white kidney beans
1 package of frozen lima beans or mukimame (shelled edamame)
16 ounces of Orecchiette pasta, (little ears)

Garnish
Olive oil
Fresh ground pepper

Graded Parmesan cheese 

Warm Ciabatta bread or toast rubbed with garlic

Balsamic vinegar

Prepared all vegetables as noted above. In a large stock pot, bring turkey stock to high boil. Add tomato, squash, zucchini, garlic, carrots, onions, kidney beans, lima beans and cook for 35 minutes. Now add fresh cut green beans, cabbage and pasta. When the pasta and green beans are tender, the soup is done.