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Turkey Winter Minestrone

Turkey Winter Minestrone

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Swap leftover turkey sandwiches for soup this year. Other great ways to use up leftover turkey include turkey pho, spicy turkey noodle salad or turkey and stuffing croquettes.

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Ingredients

  • 6 rashers streaky bacon
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 leek, chopped
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, finely chopped
  • 2 bay leaves
  • 400g tin chopped tomatoes
  • 1 litre chicken stock
  • 400g tin borlotti beans
  • 100g small pasta shapes, optional
  • 300g cooked turkey, shredded
  • 60g kale, torn
  • 1 drizzle extra virgin olive oil, to serve
  • 1 small handful basil leaves
  • 1 small handful parmesan

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.

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