This heartwarming Turkey Minestrone Soup combines the deep flavors of turkey stock with fresh vegetables and pasta.
This is a great way to utilize leftover turkey and create a delicious meal that’s both nutritious and filling.
Let your imagination soar. Mix and match your favorite vegetables, pastas and dried beans to suit your taste. And the added touch of grated parmesan cheese at the end brings the flavors together and adds a layer of umami richness.
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.
While there is no fixed set of ingredients for minestrone, common components include beans, onions, celery, carrots, stock, and tomatoes. A small amount of pasta or rice is often added as well.
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.
Traditionally a vegetarian dish, some modern versions of minestrone include meat, with bacon or pancetta being popular choices. However, the beans in the soup provide a good vegetarian source of protein.
Minestrone is often topped with freshly grated Parmesan cheese and served with crusty bread on the side. It’s both a starter and a main dish due to its heartiness.
Minestrone is generally considered a healthy dish due to its high vegetable content. It’s a good source of dietary fiber, vitamins, and minerals. Its nutritional profile can vary based on the ingredients used.
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The adaptability and homey nature of minestrone have made it a staple in many households and a common offering in Italian restaurants worldwide
STEP BY STEP GUIDE TO MAKING TURKEY MINESTRONE SOUP
Prepare the Turkey Stock:
- Place the broken-up turkey carcass into a large pot.
- Pour in cold water until it just covers the carcass, roughly 3 quarts.
- Add the onion, carrots, celery, bay leaves, and garlic to the pot.
- Bring the mixture to a boil, then reduce the heat. Allow it to simmer with the lid slightly ajar for about 3-4 hours.
- After simmering, remove the carcass from the pot. Strain the broth into a bowl and allow it to cool.
- Separate any turkey meat from the bones and reserve it for the soup. Discard the bones and the cooked vegetables.
- Once the broth has cooled, remove and discard any fat that has risen to the top.
Make the Minestrone Soup:
- Return the degreased broth to the pot. Add the potato, carrots, onion, celery, cabbage, green beans, stewed tomatoes, and dried basil.
- Bring the mixture to a boil. Let it cook for about 15 minutes.
- Stir in the reserved turkey meat, squash, pasta, and Cannellini beans. Continue to boil the soup until the pasta is tender.
- Season the soup with salt and pepper, adjusting according to your preference.
- Once cooked, ladle the soup into individual bowls. Serve with a generous sprinkling of grated parmesan cheese on top. Enjoy!
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.
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