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Sunday Supper & More

Vegetable and turkey-bone soup

(Sheryl Julian/Globe Staff)
November 17, 2010

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Serves 4

2 tablespoons vegetable oil
2 carrots, coarsely chopped
1 onion, coarsely chopped
Salt and pepper, to taste
1/2 head cauliflower, cut into 1-inch florets
1/4 head cabbage, cut into 1/2-inch pieces
1 cup canned tomatoes, crushed in a bowl
4 cups water
3 cups chicken stock
Bone from cooked turkey breast
1/4 cup tiny soup pasta (ditalini, shells, flakes)
2 cups cooked vegetables from turkey, coarsely chopped
2 tablespoons chopped fresh parsley

1. In a soup pot over medium heat, heat the oil. Add the carrots, onion, salt, and pepper. Cook, stirring often, for 8 minutes.

2. Add the cauliflower, cabbage, and tomatoes. Cook, stirring, for 5 minutes.

3. Add the water and stock and bring to a boil. Add the turkey bone, set on the cover askew, and simmer for 40 minutes.

4. Add the pasta and cooked vegetables to the pot. Let the soup return to a boil. Simmer, stirring often, for 20 minutes or until the pasta is cooked through. (Total simmering time is 1 hour.) Add more water, 1/2 cup at a time, if the soup seems thick.

5. Remove the turkey bone from the soup and shake off any vegetables that cling to it. Ladle into bowls and sprinkle with parsley.

Sheryl Julian

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