| Ingredients |
| 3 Ounces TURKEY BACON, diced |
| 1/2 Cup onion, 1/4-inch diced |
| 1/2 Cup celery, 1/4-inch diced |
| 3 Medium Cloves garlic, crushed |
| 1 Cup carrots, 1/4-inch diced |
| 1 Cup dry white wine |
| 3-3/4 Quarts TURKEY STOCK |
| 1-2/3 Cups potatoes, peeled, 3/8-inch diced |
| 1-2/3 Cups diced tomatoes (canned) with juice |
| 1 Cup tomato sauce |
| 1 Tablespoon dried basil leaves |
| 3/4 Teaspoon salt |
| 3/4 Teaspoon sugar |
| 1/2 Teaspoon black pepper, ground |
| 2-1/2 Cups small shell pasta, uncooked |
| 2-1/2 Cups zucchini, quartered and sliced 1/4 inch |
| 2-1/2 Cups pinto beans, canned, drained and rinsed |
| 3 Tablespoons fresh parsley, chopped |
| 1-1/2 Pounds PULLED TURKEY or COOKED TURKEY, 3/4-inch diced |
| As needed Parmesan cheese, grated |
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- Saute bacon over medium heat in large kettle until fat is rendered and bacon is browned. Add onions and saute until translucent. Add celery and saute 3-4 minutes. Add crushed garlic, cook 2 minutes, add carrots and cook 2 minutes.
- Add wine, stock, potatoes, tomatoes, tomato sauce, basil, salt, sugar, black pepper, and pasta. Cover, lower heat and simmer 15 minutes, stirring often.
- Add zucchini and cook 5 minutes.
- Add beans, parsley and turkey, bring back to a boil. Immediately reduce heat, and simmer for 5 minutes.
- Serve hot with Parmesan cheese sprinked atop each serving. Serve 8-fluid-ounce portions.
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