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
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!