| 1 lb | 450 g | Granny's boneless, skinless turkey thigh |
| 2 tbsp | 30 ml | olive oil |
| 1/2 cup | 125 ml | onion, diced |
| 1 cup | 250 ml | carrots, diced |
| 1/2 cup | 125 ml | celery, diced |
| 6 cups | 1.5 L | turkey or chicken stock, homemade or low-sodium |
| 1 (18 oz | 540 ml) can | white kidney beans, drained and rinsed |
| 1 (26 oz | 796 ml) can | diced tomatoes |
| 1/2 cup | 125 ml | dry macaroni noodles |
| 1 tbsp | 15 ml | fresh parsley, chopped |
| 1 tsp | 5 ml | fresh oregano, chopped |
| to taste | sea salt |
| to taste | freshly ground black pepper |
| 1/4 cup | 65 ml | fresh Parmesan cheese |
Cooking Tip: Pair this soup with crusty bread and salad for a complete meal. Leftovers also freeze well and taste even better the second day for lunch.
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