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
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.