Rustic Turkey Minestrone Soup

Prep Time:  25 minutes
Cook Time:  30 minutes
Yields:  6-8 servings

2 teaspoons olive oil
1 medium onion, chopped
3 medium carrots, cut into ½” slices
3 cloves garlic, chopped
1 (32 ounce) can diced fire-roasted tomatoes
6 cups low-sodium organic vegetable or chicken stock
½ teaspoon dried thyme
1 bay leaf
½ cup dried elbow pasta
4 cups roughly chopped kale
2 medium zucchini, cut into ½-inch pieces, about 2 ½ cups
1 can white beans, rinsed and drained
2 cups diced leftover turkey or chicken
1 tablespoon balsamic vinegar
Freshly grated Parmesan cheese for garnish

1 small clove garlic, chopped
2 cup fresh basil leaves
1/3 cup olive oil

FIRST  Heat oil in a large Dutch oven over medium-high heat.  Add onion and carrots and sauté until slightly tender, about 5 minutes.  Add garlic and stir until fragrant, about 30 seconds.  Stir in tomatoes, stock, thyme, and bay leaf.  Bring to a boil, reduce heat, and simmer for 20 minutes.

NEXT  While soup is cooking, puree garlic and basil in a food processor.  With motor running, slowly add olive oil until smooth; set aside.

LAST  Add pasta to soup and simmer for 5 minutes.  Stir in kale, zucchini, beans, turkey, and vinegar.  Cook until zucchini is tender, about 5 more minutes.  Season to taste with salt and pepper.  Ladle soup into bowls and top with a teaspoon of basil pistou.

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