Turkey Minestrone

2/3 cup chopped onion
2 tablespoons vegetable oil
1/2 pound ground turkey
1/2 pound hot Italian turkey sausage links, casings removed
1/2 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 medium zucchini, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups cooked elbow macaroni
2 tablespoons cider vinegar
1/2 teaspoon salt, optional
Pinch pepper

In a large kettle over medium heat, saute onion in oil until tender, about 4 minutes. Add the next six ingredients; cook until meat is no longer pink. Add tomatoes, broth, zucchini and mixed vegetables; cover and cook on low heat for 5 minutes.

Add beans, macaroni, vinegar, salt if desired and pepper; simmer for 3-4 minutes or until heated through. Makes 16 servings (4 quarts).