1 leek
1/2 carrot, peeled
1 zucchini
1 handful green beans
1 celery rib
3 medium tomatoes
1 c cannellini beans
3 tbsp olive oil
1/2 lb ground turkey
salt and pepper
1 tsp oregano
1 qt vegetable broth
2 tbsp tomato paste
t tbsp thyme
1/4 c elbow macaroni
Thinly slice leek. Chop carrot, zucchini, green beans, celery and tomatoes. Set aside. Rinse beans until water runs clear and drain thoroughly. Set aside.
In a large saucepan over medium heat, heat oil. Add turkey, season with salt and pepper, and sprinkle with oregano. Cook. stirring to break up the turkey meat, until turkey is no longer pink, 4-5 minutes. Remove turkey with a slotted spoon and set aside. Add leek, carrot, zucchini, green beans, and celery to pan. Cover, reduce heat to low and cook, stirring occasionally, for 15 minutes.
Stir in broth, tomatoes, tomato paste, and thyme and increase heat to medium-high. Bring to boil, cover, reduce heat to low, and simmer gently for 20 minutes.
Add cannellini beans and macaroni and simmer until pasta is al dente, about 10 minutes, or according to package directions. Stir in turkey and cook to heat through, about 5 minutes. Season to taste with salt and pepper and serve.
Store in refrigerator up to 5 days.
Source: Cooking for baby
