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Turkey Winter Minestrone

Enjoy this wonderfully comforting soup with a crunchy french baguette. 

Serves 6 Total Time  30 mins


Get the ingredients here

  • 6 rashers streaky bacon 
  • 2 tbsp olive oil 
  • 1 onion, diced
  • 1 leek, chopped
  • 2 celery stalks, diced 
  • 2 carrots, peeled and diced 
  • 2 garlic cloves, finely chopped 
  • 2 bay leaves 
  • 400g tin chopped tomatoes 
  • 1L quality chicken stock 

  • 400g tin chopped tomatoes 
  • 1L quality chicken stock 
  • 400g tin borlotti beans 
  • 100g small pasta shapes (optional) 
  • 300g cooked turkey, shredded 
  • 60g kale, torn

To serve (all optional) 

  • Extra virgin olive oil 
  • Basil leaves 
  • Parmesan


  1. Heat your grill and cook the bacon until crisp, turning occasionally. Keep to one side.
  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.
  3. Add the garlic and bay leaves and cook for 30 secs until aromatic.
  4. Add the tinned tomatoes and chicken stock, then bring up to the boil and simmer for 5 mins.
  5. Add the borlotti beans and pasta shapes, if using. Cook for 10 mins.
  6.  Add the shredded turkey, kale and season to taste.
  7. Cook for another 2–3 mins until hot all the way through and the kale is al dente.
  8. 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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