leftover turkey minestrone
Another older recipe dug up from my files 2009. 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!
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon oil
- 11/2 cups chopped onion
- 14 ounces turkey stock
- 1 can 14oz can diced tomatoes w/basil,garlic & oregano
- 1 can cannelini beans or kidney
- 1 cup cubed eggplant
- 1/2 cup ditalini pasta
- 1 teaspoon crushed fennel seeds-crush in baggie.
- 1/4 teaspoon pepper
- 2 cups cooked cubed turkey
- 2 cups cooked vegetables (leftovers are great)
- - chopped fresh parsley
- - shredded parmesan cheese
How To Make leftover turkey minestrone
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Turkey Soups
Tag:
#Quick & Easy
Keyword:
#Thanksgiving
Keyword:
#Turkey minestrone
Ingredient:
Turkey
Culture:
American
Method:
Stove Top
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