Turkey Minestrone Soup is a wonderfully flavorful way to use up those holiday turkey leftovers! A healthy combination of fresh veggies, canned beans, pasta and that leftover turkey you have!
I mentioned yesterday that I have a ton of turkey leftover from Thanksgiving, so I have been feverishly working in the kitchen to find lots of tasty ways to re-purpose it! This soup is a GREAT way to turn that turkey into something entirely different AND since it's a nice healthy recipe, make you feel a little less guilty about indulging over the holiday weekend!
This soup is SO good! It's got a ton of flavor and texture, which is always a bonus. It comes together pretty easily too. Besides using up some turkey, I was also able to use up some of the leftovers from the veggie tray. The carrots and celery are the last of what I had leftover and given new life in this soup. On a side note, I did use chicken stock for a deeper and richer flavor in this recipe, but chicken broth is fine to use too.
If you are not familiar with Swiss chard, don't be afraid of using it in here! It is such a wonderfully mild green that has a taste similar to spinach. It holds up better than spinach, so it's perfect for soups. You can use fresh spinach in place of the Swiss chard if you like, but if you can find it, give the Swiss chard a chance!
I hope I've inspired you a little this week to turn some of those leftovers into new and delicious dishes to enjoy! Give this diet friendly, budget friendly, warm and comforting soup a try! You can also leave the turkey out for a satisfying meatless soup if you like.
Turkey Minestrone Soup
A wonderfully flavorful and healthy soup and a great way to re-purpose your turkey leftovers! Also great meatless without turkey!
- 1 TBS olive oil
- 1 med onion, diced
- 3 ribs of celery, diced
- 3 large carrots, diced
- 2 cloves garlic, minced
- 1/2 tsp. dried rosemary
- 1 large bundle of swiss chard (about 4-5 leaves)
- 10 oz. package of frozen green beans
- 1 - 28 oz. can seasoned diced tomatoes
- 1 large dried bay leaf
- 10 cups low sodium chicken broth or stock
- 1 - 15 oz. can of cannelloni beans, rinsed and drained
- 1 - 15 oz. can red kidney beans, rinsed and drained
- 1 cup dried ditalini pasta
- 2 cups (or more if you like) chopped cooked turkey breast (leftovers are great!)
- Kosher salt and fresh ground black pepper, to taste
- 1 TBS apple cider vinegar
- Parmesan cheese, for garnish, if desired
- In a large cast iron dutch oven or large pot, heat the oil on med-high heat until it begins to shimmer.
- Add onions, celery, and carrots. Cook for about 5-10 minutes, or until the onions become translucent. Add the garlic and dried rosemary and cook for another minute or so.
- Remove the stems of the Swiss chard and discard. Coarsely chop up the leafy greens and add them to the soup. Add in the frozen green beans, can of tomatoes and the bay leaf. Stir and allow to cook until the Swiss chard has wilted. (about 10 minutes)
- Add in the broth (stock). Bring soup to boil and turn down to simmer. Cover loosely and allow to simmer until the veggies are all tender. (about 30 - 40 minutes for me)
- Once the veggies are tender, add in both cans of beans and stir. Bring broth back up to a low boil, without cover, and add in the dried pasta. Cook for another 8 - 10 minutes or until the pasta is tender. Add in the turkey and heat through. Turn off heat. Take out the bay leaf and discard. Taste for salt and pepper, and add as you like. Finish soup with the apple cider vinegar. Ladle into bowls and garnish with Parmesan cheese, if desired.
Yield: approx 6 quarts
Prep Time: 00 hrs. 10 mins.
Total time: 1 hrs. 40 mins.
Tags: soup, beans, turkey, leftovers, pasta, vegetables, dinner
More delicious holiday leftover "makeovers" you might like:
|Turkey Apple Cranberry Pecan Salad|
|Favorite Ham Salad Spread |
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