In a large pot, soften the onion in the butter over medium-high heat. Add the half and half and the stock. Slowly stir in the flour until well blended. Add the potatoes, corn, celery, bay leaf and salt and pepper.
Cook over medium heat until potatoes are softened; about 20 minutes.
Chop asparagus into 1/2-inch pieces, reserving 8 of the spear tips.
In a large sauce pan, heat olive oil over low heat. Add onion. celery and carrots and cook for about 3 minutes. Add garlic and cook until fragrant; about 1 minute. Add asparagus, salt and pepper and cook an additional 5 minutes. Add broth, cover and simmer for 20 minutes.
In a large skillet, cook the turkey meat. Just before it's completely cooked add the onion and bell pepper and cook for about 5 more minutes.
Add all remaining ingredients and simmer over medium heat, stirring occasionally for about 30 minutes.
Serve over cooked white rice.
In a skillet, sauté the onions, garlic and bacon until onions become translucent.
In a large sauce pan, add the beans, onions, garlic, bacon and bacon drippings. Add remaining ingredients and gently toss until well combined.
Cook over medium heat, stirring occasionally for 25 minutes or until heated thoroughly.
Remove bay leaf and serve warm.
In a blender or food processor, combine two cups of frozen corn and all the chicken broth. Cover and blend until smooth.
In a large pot, brown the sausage. Add the celery and onion and cook until onion becomes soft and translucent. Add the garlic and cook until fragrant. Add the broths, tomatoes, beans and spices, then simmer.
Meanwhile, cook the pasta as directed on the package.
Dish your bowl in the following order: spinach, noodles, then the Minestrone Soup. Top with Parmesan cheese.
