|1 tbsp tbsp||oil oil|
|1|| garlic cloves
|1 tins tin||chopped tomato chopped tomato|
|1.2 l l||vegetable stock vegetable stock|
|1 tbsp tbsp||tomato purée tomato purée|
|75 g g||spaghetti spaghetti|
|1 tins tin||cannellini beans cannellini beans|
| savoy cabbages
|300 g g||leftover turkey leftover turkey|
Turkey and vegetable minestrone
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 and soften in 1 tbsp oil with 1 crushed garlic clove.
- Season and add 1 tin chopped tomatoes, 1.2l vegetable stock and 1 tbsp tomato puree, 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 7 minutes, then stir in shredded Savoy cabbage and 300g leftover turkey and heat through for 5 minutes.