#7) Turkey Minnestrone

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1 turkey carcass
2 onions
1 stalk celery
3 parsley sprigs
1 bay leaf
1 carrot

1 onion, chopped
1 T. butter
1 clove garlic, minced
3 c. cooked turkey meat
1 can (about 16 oz.) each: undrained tomatoes, garbanzo beans, navy beans
3 carrots, sliced
3 stalks celery, sliced
2 t. each: salt, basil
1 t. oregano
1/2 t. pepper
1/4 lb. linguine noodles

Put the turkey carcass and enough water to cover in a large kettle. Heat to boil, cover, reduce heat to low and simmer for 1 hour. Then add the next 5 ingredients (onions through carrot) and simmer, covered, for 3 hours. Remove the carcass, strain and save the broth, discarding the vegetables and spices.

Saute the onion and garlic in the butter in a small skillet over low heat for 5 minutes. Add onion/garlic mixture, turkey, tomatoes, beans, carrots, celery, salt, basil, oregano and pepper to soup stock. Cook uncovered, stirring occasionally until vegetables are tender. Add the linguine and cook until done. Serve with parmesan cheese, if desired. Serves 6-8.

A long process but worth it for the rich, unique taste. AN OLD FAMILY RECIPE.

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