Rustic Turkey Minestrone Soup
Have left over turkey from your feast and don't know what to do with it? This Gena Knox recipe is the perfect cure for the turkey blues! This savoury rustic soup is perfect for that rainy Vancouver day, or simply as a tasty comfort food for when you're feeling in need of a hearty soup's warmth. Kids will love it too, especially after a long day full of activities. Substitute in some chicken instead of turkey, or fry up some turkey or chicken tenders on the pan if you don't have left overs but still feel like having this great soup!
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- 2 cups diced leftover turkey or chicken
- 6 cups Shopmade Turkey or Chicken Stock (can substitute with vegetable stock)
- 2 tsp olive oil
- 1 medium onion, chopped
- 3 medium carrots, cut into ½” slices
- 3 cloves garlic, chopped
- 1 (32 ounce) candiced fire-roasted tomatoes
- ½ tsp dried thyme
- 1 bay leaf
- ½ cup dried elbow pasta
- 4 cups roughly chopped kale
- 2 medium zucchini, cut into ½-inch pieces, about 2 ½ cups
- 1 can white beans, rinsed and drained
- 1 tbsp balsamic vinegar
- 1 freshly grated Parmesan cheese for garnish
- 1 small clove garlic, chopped
- 2 cups fresh basil leaves
- 1/3 cupolive oil
- First, heat oil in a large Dutch oven over medium-high heat.
- Add onion and carrots and sauté until slightly tender, about 5 minutes.
- Add garlic and stir until fragrant, about 30 seconds.
- Stir in tomatoes, stock, thyme, and bay leaf.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Next, while soup is cooking, puree garlic and basil in a food processor.
- With motor running, slowly add olive oil until smooth; set aside.
- Last, add pasta to soup and simmer for 5 minutes.
- Stir in kale, zucchini, beans, turkey, and vinegar.
- Cook until zucchini is tender, about 5 more minutes.
- Season to taste with salt and pepper. L
- adle soup into bowls and top with a teaspoon of basil pistou.
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