Turkey Minestrone Soup recipes
This recipe yields a hearty Turkey Minestrone Soup, perfect for using leftover cooked turkey. It's packed with vegetables like carrots, celery, Swiss chard, and green beans, along with cannellini and kidney beans, and ditalini pasta, all simmered in a savory chicken broth.
Equipment
- 1 Large stockpot or Dutch oven
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring Spoons and Cups
- 1 Ladle
Ingredients
Main
- 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
- freshly ground black pepper
- 1 TBS apple cider vinegar
- parmesan cheese
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced onion, celery, and carrots; sauté for 5-7 minutes until softened, then add minced garlic and rosemary, cooking for 1 minute more until fragrant.
- Stir in the canned seasoned diced tomatoes, bay leaf, and chicken broth; bring the mixture to a simmer.
- Add the frozen green beans, rinsed and drained cannellini beans, and red kidney beans to the pot.
- Bring the soup back to a gentle simmer, then add the dried ditalini pasta and cook according to package directions until al dente.
- Stir in the chopped Swiss chard and cooked turkey breast; continue to simmer for 3-5 minutes, or until the chard has wilted.
- Remove and discard the bay leaf.
- Stir in the apple cider vinegar.
- Season generously with kosher salt and freshly ground black pepper to taste.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
To build a robust flavor foundation, ensure your mirepoix (onion, celery, carrots) is properly softened and slightly caramelized before adding liquids. For best texture, cook the ditalini pasta separately to al dente, then add it to the soup just before serving, or add it directly to the pot only for the last few minutes of simmering. This prevents the pasta from becoming mushy and absorbing too much broth, leading to a starchy soup. The apple cider vinegar at the end brightens the flavor profile significantly, balancing the richness. Adjust salt and pepper precisely at the very end to account for the broth's sodium content and the final flavor development.