Turkey Minestrone Soup Recipe Recipe

Ingredients

Turkey Stock (Optional)

• 1 set of turkey bones (legs, ribs, carcass, neck)
• 1 onion, quartered
• 6 garlic cloves, smashed
• 2 carrots, rough chopped
• 2 celery stalks, rough chopped
• 10 peppercorns
• 4 bay leaves
• 1 handful fresh herb sprigs (thyme, rosemary, sage), optional

Minestrone

• 1 to 2 tablespoons olive oil
• 1 onion, diced
• 1 large carrot, peeled and thinly sliced into half-moons
• 2 celery stocks, thinly sliced
• 6 fat garlic cloves, rough chopped
• 1 tablespoon fresh thyme (or sub dried oregano and/or dried basil)
• 6 cups flavorful turkey stock (or use chicken stock)
• 1 can diced tomatoes with juices
• 1 teaspoon salt
• 0.5 teaspoon cracked pepper
• 1 cup pasta like little shells (or use GF pasta)
• 1 can cannellini beans (rinsed and drained), or white beans, pinto or cooked heirloom beans
• 1 to 2 cups turkey meat
• 1 teaspoon soy sauce or GF Braggs Liquid Amino
• 1 pinch cayenne
• 1 handful Tuscan or Lacinato kale
• 1 fresh parsley for garnish
• 1 fresh basil ribbons for garnish
• 1 lemon zest for garnish
• 1 drizzle olive oil for garnish
• 1 grated parmesan or romano for garnish

Instructions

Turkey Stock (Optional)

1. Place turkey bones in a large pot and cover with cold water.
2. Add quartered onion, smashed garlic cloves, rough chopped carrots, celery stalks, peppercorns, bay leaves, and fresh herb sprigs if using.
3. Bring to a boil, then reduce heat and simmer for 2-3 hours, skimming any foam that rises to the surface.
4. Strain through a fine mesh sieve and discard solids. Use immediately or refrigerate for later use.

Minestrone

1. Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrot, and celery, sautéing until softened, about 5 minutes.
2. Add rough chopped garlic cloves and fresh thyme, cooking for another minute until fragrant.
3. Pour in the turkey stock and add the canned diced tomatoes with their juices. Season with salt and cracked pepper.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add pasta and cannellini beans, simmering until the pasta is tender, about 8-10 minutes.
6. Stir in the turkey meat, soy sauce or liquid amino, and cayenne pepper. Simmer for another 2-3 minutes to heat through.
7. Add the handful of kale and cook until just wilted, about 2 minutes.
8. Taste and adjust seasonings as needed. Serve hot with garnishes of fresh parsley, basil ribbons, lemon zest, a drizzle of olive oil, and grated parmesan or romano cheese.

Notes

• If you don't have homemade turkey stock, good quality chicken stock works well as a substitute.
• You can prep the vegetables ahead of time and store them in the refrigerator until ready to use.
• This soup freezes beautifully for up to 3 months—just leave out the kale and add it fresh when reheating.
• For a gluten-free version, use GF pasta.