Turkey Minestrone Soup

There is always that last amount of turkey left that you are not sure what to do with. The turkey does not have to be in slices.  It can be the white or dark meat.  This recipe has everything you need for a meal in one pot.  The recipe does have quite a few ingredients, but most of these should already be in your kitchen.  If you do not have the fennel or parsnips, don’t give up!  Go ahead and make the recipe anyway.  If your family really likes it you can make this anytime of the year and just substitute chicken.

Turkey Minestrone Soup

Serves 6

2 Tbsp. Olive Oil

4 slices bacon, chopped

2 medium parsnips, peeled and chopped

2 medium carrots, peeled and chopped

1 bulb of fennel, chopped

3 ribs of celery, chopped

1 large onion, chopped

4 cloves of garlic, chopped

salt and pepper

1/2 of a medium cabbage, chopped

1/2 of a bunch of Tuscan kale, chopped

5 sage leaves, thinly sliced

2 sprigs of rosemary leaves, chopped

2 Tbsp. thyme leaves, chopped

1/4 tsp. nutmeg

1 quart chicken broth

1 can cannellini beans

3-4 cups leftover turkey, cut up

1 cup grated parmesan cheese

handful of chopped fresh parsley

Add olive oil to a large dutch oven or stock pot over medium heat; add bacon and render 2-3 minutes.  Add parsnips, carrots, fennel, onions, celery, garlic, salt and pepper, and cook to soften 8-10 minutes, stirring occasionally.  Add cabbage and kale, stir to wilt.  Add chopped herbs and nutmeg.  Stir in chicken stock, cannellini beans, turkey and 2 to 3 cups water. Bring to a boil and simmer to combine flavors 30 minutes to 1 hour. Top with grated parmesan cheese, chopped parsley and a drizzle of olive oil.


The last thing that will finish this dinner is some crusty bread to dip in the broth!


About Karen Ann Lockyer

At the age of 21, I married my husband, AC and moved from Texas to Florida. I was a long way from home and missed my family. So I began cooking the recipes my Mom had cooked. I quickly became a Mom and wanted to give my children the same experience I had growing up with meals around the dinner table every night. I started with the classics like chicken and dumplings, pot roast, chicken enchiladas and desserts. Every good meal has to end with something sweet. Now my children, Lauren, 22 and AJ, 20 are grown. I spend my time in the kitchen expanding my cooking skills and writing down recipes. I am here to share with you the recipes I grew up on and the ones my kids and AC love. I also travel with AC on his business trips and try to find great restaurants and food along the way. I attribute my love for cooking and food to my family who always encourage me and enjoy being my guinea pigs.
This entry was posted in Gluten Free, Main Dishes, Poultry, Soups and Stews, thanksgiving. Bookmark the permalink.

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