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Turkey and vegetable minestrone recipe image

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Ingredients

1 onions onion
1 parsnips parsnip
1 carrots carrot
1 celery celery
(stick)
1 tbsp tbsp oil oil
1 garlic cloves garlic clove
(crushed)
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 savoy cabbage
(shredded)
300 g g leftover turkey leftover turkey

Turkey and vegetable minestrone

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52 min
(13)

Method

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.

  1. Peel and chop 1 onion, carrot, parsnip and celery stick and soften in 1 tbsp oil with 1 crushed garlic clove.
  2. 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.
  3. 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.

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