Turkey Winter Minestrone
Ingredients
2 tbsp of olive oil
1 onion, diced
1 leek, chopped
2 celery stalks, diced
2 carrots, peeled and diced
2 cloves of garlic, finely chopped
100 g of small pasta shapes, optional
300 g of cooked turkey, shredded
60 g of kale, torn
1 drizzle of extra virgin olive oil, to serve
1 small handful of parmesan
400 g of tin chopped tomatoes
1 litre of chicken stock
400 g of tin borlotti beans
1 small handful of basil leaves
6 rashers of streaky bacon
2 bay leaves
4 servings
Calories~663 kcal
Protein~46 g
Carbs~59 g
Fat~26 g
Fiber~11 g
Sugar~10 g
Total recipe
Calories~2,650 kcal
Protein~185 g
Carbs~235 g
Fat~105 g
Fiber~45 g
Sugar~40 g
Method
Step 1
Heat your grill and cook the bacon until crisp, turning occasionally. Keep to one side.
Step 2
Heat a large saucepan with the olive oil over a medium heat and add the onion, leek, celery and carrot. Cook for 10 mins until soft and the onion is translucent.
Step 3
Add the garlic and bay leaves and cook for 30 secs until aromatic.
Step 4
Add the tinned tomatoes and chicken stock and bring up to the boil, then simmer for 5 mins.
Step 5
Add the borlotti beans and pasta shapes, if using. Cook for 10 mins. Just before serving season to taste, add the shredded turkey and kale and cook for another 2-3 mins until hot all the way through and the kale is al dente.
Step 6
Serve with some crumbled bacon on top. It’s also delicious with another glug of extra virgin olive oil, basil leaves and grated parmesan.
