Turkey minestrone

Contains pork – recipe is for non-Muslims only

A warm and comforting turkey soup recipe to put your Christmas leftovers to good use. Easy to prepare and low fat, this soup is a perfect post-Christmas pick me up

Prep:15 mins
Cook:40 mins

Serves 6
Easy

Nutrition per serving

kcal 345
fat 8g
saturates 3g
carbs 28g
sugars 4g
fibre 8g
protein 36g
salt 1.5g

Ingredients

2 tsp olive oil
100g smoked bacon lardons
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
2 thyme sprigs
300g celeriac (or any other root veg), cut into cubes
200g potato, cut into cubes
400g can borlotti beans, drained and rinsed
1½ l chicken stock or turkey stock, (fresh is best)
350g cooked turkey
100g orzo
75g curly kale, shredded

Method

Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more
Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.