Turkey Minestrone Soup
Lovely tasty recipe using up the leftover turkey
Lovely tasty recipe using up the leftover turkey
Servings 6 People
Ingredients
- 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: 345kcal | Carbohydrates: 41g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 794mg | Potassium: 854mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2103IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 3mg