Hearty Turkey Minestrone Soup

This heartwarming Minestrone Soup is the perfect way to use Thanksgiving leftovers, or any leftovers you have from any family meal throughout the year.

The Italians always knew how to make the most out of any leftovers from a big meal, and a minestrone soup is the perfect backdrop to all the juicy and delicious turkey-meat you have left from Thanksgiving (or any other family meal). The turkey meat works so well with the hearty flavors of the vegetables, beans, and pasta – and makes for a deliciously filling meal that isn’t too overwhelming.

Now, let’s get some basics out of the way before we start cooking!

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Minestrone Basics

Humble Origins:

Minestrone has ancient roots, going back to Roman times, although the soup has changed significantly over the centuries. Originally, it did not contain pasta or beans, which are now staple ingredients in many variations.

Core Ingredients:

While there is no fixed set of ingredients for minestrone, the most common components are beans, onions, celery, carrots, stock, and tomatoes. A small amount of pasta or rice is often added as well.

Variations:

Depending on the region in Italy, minestrone can vary. For instance, some versions might feature zucchini, green beans, and peas, while others might contain leeks or spinach.

Protein:

Traditionally a vegetarian dish, some modern versions of minestrone include meat, with bacon or pancetta being popular choices. However, the beans in the soup are a very good vegetarian source of protein.

Serving:

Minestrone is often topped with freshly grated Parmesan cheese and served with crusty bread on the side.

Nutrition:

Minestrone is a healthy dish due to its high vegetable content. It’s a good source of dietary fiber, vitamins, and minerals.

STEP BY STEP GUIDE TO MAKING TURKEY MINESTRONE SOUP

Prepare the Turkey Stock:

1. Place the broken-up turkey carcass into a large pot.
2. Pour in cold water until it just covers the carcass, roughly 3 quarts.
3. Add the onion, carrots, celery, bay leaves, and garlic to the pot.
4. Bring the mixture to a boil, then reduce the heat. Allow it to simmer with the lid slightly ajar for about 3-4 hours.
5. After simmering, remove the carcass from the pot. Strain the broth into a bowl and allow it to cool.
6. Separate any turkey meat from the bones and reserve it for the soup. Discard the bones and the cooked vegetables.
7. Once the broth has cooled, remove and discard any fat that has risen to the top.

Make the Minestrone Soup:

1. Return the degreased broth to the pot. Add the potato, carrots, onion, celery, cabbage, green beans, stewed tomatoes, and dried basil.
2. Bring the mixture to a boil. Let it cook for about 15 minutes.
3. Stir in the reserved turkey meat, squash, pasta, and Cannellini beans. Continue to boil the soup until the pasta is tender.
4. Season the soup with salt and pepper, adjusting according to your preference.
5. Once cooked, ladle the soup into individual bowls. Serve with a generous sprinkling of grated parmesan cheese on top. Enjoy!

Note:

The turkey stock can be made a day ahead and refrigerated. This not only allows for the flavors to meld but also makes it easier to degrease the stock. If you’re in a rush, you can also use pre-made chicken or turkey stock, but making it fresh adds a deeper flavor.[/vc_column_text]

Hearty Turkey Minestrone Soup

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• Author: Honest Cooking
• Total Time: 4 hours 30 minutes
• Yield: 6-8 servings 1x

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Description

This heartwarming Minestrone Soup is the perfect way to use Thanksgiving leftovers, or any leftovers you have from any family meal throughout the year. Easy to make, and absolutely delicious!

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Ingredients

Units USM Scale 1x2x3x

For the Turkey Stock:

1 large turkey carcass, broken up

1 large onion, cut into large chunks

3 carrots, cut into large chunks

3 celery stalks (with leaves), cut into large chunks

3 bay leaves

3 cloves garlic, peeled

For the Soup:

1 medium potato, peeled and cubed

3 medium carrots, sliced

1 medium onion, sliced

1 cup celery, chopped

1 cup cabbage, chopped

1 cup green beans, cut into 1-inch pieces

1 can (14.5 oz.) Italian-style stewed tomatoes

2 tsp. dried basil

1 cup squash (like zucchini or crookneck), chopped

1 cup pasta (like fusilli or penne)

1 can (15 oz.) Cannellini beans (white kidney beans), rinsed and drained

Salt and pepper, to taste

Grated parmesan cheese, for serving

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Instructions

Prepare the Turkey Stock:

1. Place the broken-up turkey carcass into a large pot.
2. Pour in cold water until it just covers the carcass, roughly 3 quarts.
3. Add the onion, carrots, celery, bay leaves, and garlic to the pot.
4. Bring the mixture to a boil, then reduce the heat. Allow it to simmer with the lid slightly ajar for about 3-4 hours.
5. After simmering, remove the carcass from the pot. Strain the broth into a bowl and allow it to cool.
6. Separate any turkey meat from the bones and reserve it for the soup. Discard the bones and the cooked vegetables.
7. Once the broth has cooled, remove and discard any fat that has risen to the top.

Make the Minestrone Soup:

1. Return the degreased broth to the pot. Add the potato, carrots, onion, celery, cabbage, green beans, stewed tomatoes, and dried basil.
2. Bring the mixture to a boil. Let it cook for about 15 minutes.
3. Stir in the reserved turkey meat, squash, pasta, and Cannellini beans. Continue to boil the soup until the pasta is tender.
4. Season the soup with salt and pepper, adjusting according to your preference.
5. Once cooked, ladle the soup into individual bowls. Serve with a generous sprinkling of grated parmesan cheese on top. Enjoy!

Notes

The turkey stock can be made a day ahead and refrigerated. This not only allows for the flavors to meld but also makes it easier to degrease the stock. If you’re in a rush, you can also use pre-made chicken or turkey stock, but making it fresh adds a deeper flavor.

• Prep Time: 30 mins
• Cook Time: 4 hours
• Category: Main
• Method: Boiling
• Cuisine: Italian American

Nutrition

• Serving Size: 1 portion
• Calories: 220
• Sugar: 3g
• Sodium: 500mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 30mg