2 pkgs. turkey thighs
3 lg. carrots, sliced
3 celery stalks, chopped
6 new potatoes, quartered
2 onions, chopped
2 tsp. dry basil
1 tsp. oregano
4 chicken bouillon cubes
1 (12 oz.) can tomato sauce
1 lb. dry kidney beans
2 garlic cloves, minced
1 can diced tomatoes
14 c. water
8 oz. fresh mushrooms, sliced
2 med. zucchini, sliced
1 (8 oz.) sm. pasta shells
Parmesan cheese

In a 10 quart stock pot, combine all ingredients except mushrooms, pasta, zucchini and cheese. Bring to a boil and simmer 1 1/2 hours. Remove turkey thighs from soup and de-bone. Return meat to soup and add mushrooms, pasta and zucchini, simmer 20 minutes until pasta is tender. Top each serving with Parmesan cheese. Serves 16.