Turkey Minestrone Soup
This soup is a homey medley of veggies and seasonings, and an especially good way to make a second meal out of leftover holiday turkey.
The Best of Byerly’s cookbook
The Best of Byerly’s cookbook
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Turkey Minestrone Soup
Prep Time15 Minutes
Servings6
Cook Time120 Minutes
Ingredients
1 meaty turkey carcass
10 cups water
1/4 cup chicken stock
1 bay leaf
2 - 14.5 ounce cans stewed tomatoes
1 - 15.5 ounce can great northern beans, drained
1 - 15.5 ounce can garbanzo beans, drained
2 potatoes, peeled and cubed (about 2 cups)
1 large onion, chopped (about 2 cups)
1 1/2 teaspoons minced garlic
1 tablespoon dried basil, crumbled
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1/2 cup broken uncooked spaghetti
16 ounces frozen Italian green beans
Directions
- In large Dutch oven, combine first 4 ingredients. Bring to a boil; reduce heat and simmer, covered, for 1 hour.
- Remove meat and bones from broth; cool. Remove turkey meat from bones; discard bones. Chop turkey into bite-sized pieces. Strain broth; return broth and turkey to Dutch oven.
- Stir in next 9 ingredients. Bring to a boil; reduce heat and simmer 20 minutes.
- Stir in spaghetti and green beans; continue cooking until potatoes and pasta are tender (about 10 minutes).
15 minutes
Prep Time
120 minutes
Cook Time
6
Servings
Directions
- In large Dutch oven, combine first 4 ingredients. Bring to a boil; reduce heat and simmer, covered, for 1 hour.
- Remove meat and bones from broth; cool. Remove turkey meat from bones; discard bones. Chop turkey into bite-sized pieces. Strain broth; return broth and turkey to Dutch oven.
- Stir in next 9 ingredients. Bring to a boil; reduce heat and simmer 20 minutes.
- Stir in spaghetti and green beans; continue cooking until potatoes and pasta are tender (about 10 minutes).