Turkey Winter Minestrone
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Enjoy this wonderfully comforting soup with a crunchy french baguette.
Serves 6 Total Time 30 mins
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 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
Instructions
- Heat your grill and cook the bacon until crisp, turning occasionally. Keep to one side.
- 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.
- Add the garlic and bay leaves and cook for 30 secs until aromatic.
- Add the tinned tomatoes and chicken stock, then bring up to the boil and simmer for 5 mins.
- Add the borlotti beans and pasta shapes, if using. Cook for 10 mins.
- Add the shredded turkey, kale and season to taste.
- Cook for another 2–3 mins until hot all the way through and the kale is al dente.
- Serve with some crumbled bacon on top. It’s also delicious with another glug of extra virgin olive oil, basil leaves and grated parmesan.
