Description
This comforting minestrone uses leftover turkey for a delicious, easy soup perfect for chilly evenings.
Ingredients
Units
Scale
- 1 lbs (454 g) turkey carcass, broken up
- 1 lbs (454 g) onion, cut into large chunks
- 3 lbs (1361 g) carrots, cut into large chunks
- 3 lbs (1361 g) celery stalks (with leaves), cut into large chunks
- 3 bay leaves
- 3 cloves garlic, peeled
- 1 lbs (454 g) potato, peeled and cubed
- 3 lbs (1361 g) carrots, sliced
- 1 lbs (454 g) onion, sliced
- 1 cups (237 ml) celery, chopped
- 1 cups (237 ml) cabbage, chopped
- 1 cups (237 ml) green beans, cut into 1-inch pieces
- 1 can (14.5 oz.) Italian-style stewed tomatoes
- 2 tsp. dried basil
- 1 cups (237 ml) squash (like zucchini or crookneck), chopped
- 1 cups (237 ml) pasta (like fusilli or penne)
- 1 can (15 oz.) Cannellini beans (white kidney beans), rinsed and drained
- Salt
- Pepper
- Grated parmesan cheese
Instructions
- 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.
Notes
- For a richer broth, roast the turkey carcass in the oven at 400°F (200°C) for 30 minutes before simmering.
- Feel free to substitute other beans like Great Northern or kidney beans for the cannellini beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 200 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 10
- Protein: 25
- Cholesterol: 80