Turkey and Kale Minestrone

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.

For other minestrone ideas, check out Chicken Minestrone with Orzo, Summer Vegetable Minestrone, and Chicken Minestrone with Spring Vegetables.

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

1. 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.
2. Add the tomatoes, with juice, and season with salt and pepper. Bring to a simmer and cook 5 minutes, breaking up the tomatoes. 
3. Add the broth, kale, and macaroni and cook until the pasta is almost tender, 8-9 minutes.
4. 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