This recipe is a great way to use leftover Thanksgiving turkey, or cooked turkey breast any
time of the year. The minestrone is rich, wholesome, and very flavorful—and still
not heavy. Fast too: about 30 minutes to cook.
Serves
6
Ingredients
- 2
tbsp olive oil
- 2/3
cup diagonally sliced peeled carrot
- 1/2
cup chopped onion
- 2
garlic cloves, finely chopped
- 1
28-oz can stewed tomatoes, with juice
- sea
salt
- freshly
ground black pepper
- 3 cups chicken broth
- 3
packed cups coarsely chopped or torn kale
- 3
oz macaroni (about 3/4 cup dry pasta)
- 1
lb cooked turkey breast
- 1
15.5-oz can cannellini beans, rinsed and drained
|
Minestrone Ingredients |
|
Bite-Sized Turkey Breast |
Preparation
- Heat
a soup pot over medium heat and add the olive oil. Add the carrot, onion, and
garlic and cook until the vegetables begin to soften, 6-7 minutes.
- Add
the tomatoes, with juice, and season with salt and pepper. Bring to a simmer
and cook 5 minutes, breaking up the tomatoes.
- Add
the broth, kale, and macaroni and cook until the pasta is almost tender, 8-9
minutes.
- Stir
the cooked turkey breast and beans into the soup and cook until hot throughout,
7-8 minutes. Taste for seasoning, adding more salt as needed.
|
Carrot, Onion, and Garlic |
|
Tomatoes Added |
|
Broth, Kale, and Macaroni Added |
|
Turkey and Beans Added |
Divide
the minestrone among 6 bowls and serve.
|
Turkey and Kale Minestrone |
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