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Ingredients

1 tsp. Olive oil
1/2 cup Onion, diced
1/2 cup Carrot, diced
1/2 cup Celery, diced
1/2 cup Corn kernels
1/3 tsp. Garlic, minced
1 Bay leaf
1/4 tsp. Thyme leaves
1 1/2 qt. Turkey or chicken stock
1 cup Farfalle or bow tie pasta
1 1/4 lbs. Turkey meat, boneless, cooked and diced
Salt to season
Fresh ground black pepper to season
1/2 tsp. Parsley, chopped
for service Parmesan cheese, shredded

Method
Heat olive oil in soup pot. Add onion, carrot, celery, corn, bay leaf and thyme leaves. Saute until vegetables are tender. Add turkey or chicken stock and bring to a simmer. Reduce heat and stir in Farfalle pasta. Simmer until pasta is tender. Stir in diced turkey meat and continue to simmer. Season with salt and pepper. Stir in parsley before service.

Transfer to warm soup bowls or a tureen. Top with Parmesan cheese.

Makes 6-8 Servings