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.
Rich and warming turkey minestrone
Ingredients
6
servings
-
- 1 onion
- 1 parsnip
- 1 carrot
- 1 celery stick
- 1 tbsp oil
- 1 garlic clove crushed
- 1 tin chopped tomato
- 1,2 l vegetable stock
- 1 tbsp tomato purée
- 75 g spaghetti
- 1 tin cannellini beans
- savoy cabbages shredded
- 300 g leftover turkey
Preparation
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.