A great way to use up leftover turkey, this turkey and vegetable minestrone soup recipe is packed with veggies, too. If serving as a main course, add two portions of your favourite vegetables on the side.
Peel and chop 1 onion, carrot, parsnip and celery stick for richnessand soften in 1 tbsp oil with 1 crushed garlic clove.
Season and add 1 tin chopped tomatoes, 1.2l vegetable stock to add warmthand 1 tbsp tomato puree for tang, bring to the boil then reduce to a simmer and cook for 10 minutes.
Break in 75g spaghetti and simmer with 1 tin cannellini beans for bulkfor 7 minutes, then stir in shredded Savoy cabbage and 300g leftover turkey and heat through for 5 minutes.