Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Strips lean smoked bacon; 2 c Tomatoes; chopped with juice
-sliced cut crosswise into -(16-oz can)
-1/2" strips 1/2 c White wine;
2 tb Olive oil; 8 c Chicken broth/turkey broth
1 md Onion; chopped 1/2 lb Savoy cabbage;
2 cl Garlic; minced 1 md Zucchini; halved lengthwise
1 ts Sage leaves chopped -=OR=- -sliced 1/2" thick
1/2 ts Dried sage; 2 c Garbanzo beans; cooked
1/2 ts Rosemary leaves -=OR=- -(can used canned)
1/4 ts Dried rosemary; 6 c Turkey cooked -=OR=-
1/2 ts Thyme leaves -=OR=- 6 c Chicken cooked; coarsely
1/4 ts Dried thyme; -chopped
1 md Leek; white part only Salt pepper to taste;
-sliced 1/2" thick 1/2 c Cheese tortellini; fresh
2 Carrots; thinly sliced into Shaved Parmesan cheese for
-rounds -garnish
2 lg Ribs celery; thinly

In a large stock pot, cook the bacon over moderate heat until almost
crisp, but not browned about 10 minutes. Add the oil, and saute the
onion, garlic, herbs, leek, carrot, celery and tomatoes. Cook the
vegetables over medium heat, stirring occasionally, until wilted.
The should take about 15 minutes. Increase the heat to high, and add
the wine add the wine, allowing it to cook off. Add the broth,
cabbage, zucchini, garbanzo beans and turkey. Simmer the soup for
another 15 minutes. Season with salt and freshly ground pepper. (The
soup may be prepared ahead at this point, and refrigerated for 3
days, or frozen for 1 month) If you are serving the soup immediately,
add the cheese tortellini and cook for another 5 minutes. Serve with
shaved Parmesan cheese. Source: The San Diego Union-Tribune, Food
Section, Mar. 16, 1995 Brought to you and yours via Nancy O'Brion
and her Meal-Master. Submitted By NANCY O'BRION On 03-27-95

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