Leftover Turkey Minestrone
Lisa G. Sweet Pantry Gal
I always make turkey soup day after thanksgiving, Heres a nice change for Your leftovers.
Change the taste of that leftover turkey and veggies! Very easy, very comforting!
11/2 cchopped onion
14 ozturkey stock
1 can(s)14oz can diced tomatoes w/basil,garlic & oregano
1 can(s)cannelini beans or kidney
1 ccubed eggplant
1/2 cditalini pasta
1 tspcrushed fennel seeds-crush in baggie.
2 ccooked cubed turkey
2 ccooked vegetables (leftovers are great)
·chopped fresh parsley
·shredded parmesan cheese
How to Make Leftover Turkey Minestrone
- In a large pot, heat oil over med heat. Add onion, cook till tender about ten minutes. Adding in eggplant for a few minute to soften and brown slightly.
Add broth, tomatoes in there juice, beans,pasta, fennel and pepper.
Bring mixture to boil, reduce heat to med-low, cover and cook till pasta almost tender about 12min.
Add turkey and cooked veggies last 5min. Stir in fresh parsley.
Serve topped with fresh parmesan and toasted bread for dipping.