I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, sliced
• 1 celery rib, sliced
• 1 garlic clove, minced
• 4 cups chicken broth or homemade turkey stock
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2/3 cup each frozen peas, corn and cut green beans, thawed
• 1/2 cup uncooked elbow macaroni
• 1 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup cubed cooked turkey
• 1 small zucchini, halved lengthwise and cut into 1/4-inch slices
• 1/4 cup grated parmesan cheese, optional

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add onion, carrot and celery; cook and stir until tender. Add garlic; cook 1 minute longer. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
2. Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente. Stir in turkey and zucchini; cook until zucchini is crisp-tender. Discard bay leaf. If desired, sprinkle servings with cheese.