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Turkey Minestrone Soup
Lovely tasty recipe using up the leftover turkey
4.75
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Course:
Soup
Cuisine:
Italian
Keyword:
Herbs, Left Overs, Turkey, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
6
People
Calories:
345
kcal
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Ingredients
Metric
Imperial
100
g
fusilli
Or your favourite
350
g
cooked turkey
leftovers
100
g
smoked back bacon
sliced and diced
1
large
red onion
finely chopped
1
large
carrot
finely chopped
1
stick
celery
finely chopped
2
cloves
garlic
finely chopped
2
leaves
bay
2
sprigs
thyme
200
g
potato
cubed
400
g
borlotti beans
(Cannellini, kidney or pinto) drained and rinsed
1 ½
l
chicken stock
2
tsp
olive oil
Instructions
Add a large saucepan over a medium high heat.
Add 1 tsp of the oil .
Once hot, add the bacon and fry until golden. Remove from the pan and put to one side.
Reduce the heat to a low heat.
Add the other half of the oil together with the celery, carrot and onion (all finely diced).
Add a pinch of salt.
Cook gently for about 10 minutes until the vegetables have softened. Stir occasionally.
Add the garlic, bay and thyme and cook for a couple more minutes.
Raise the heat to high and add the potato, beans and stock bringing it to a boil. Then reduce to a simmer for 10 - 15 minutes.
Add the leftover turkey, fusilli and bacon and simmer for a further 10 minutes until the pasta is cooked.
Serve immediately.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
41
g
|
Protein:
26
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
46
mg
|
Sodium:
794
mg
|
Potassium:
854
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
2103
IU
|
Vitamin C:
11
mg
|
Calcium:
60
mg
|
Iron:
3
mg