Turkey Minestrone Soup by Barbara
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| Potatoes, carrots, zucchini, garlic, sweet onions, turkey, and greens in a tomato broth |
I created this soup because I ran across two really good looking zucchini in the grocery store, rare for this time of year. All of the other ingredients were hanging around after Thanksgiving and needed to be used. I really enjoy making soups, especially when they are as satisfying as this one.
---Barbara
Turkey Minestrone Soup
Serves 8
1 turkey breast, roasted, cold, sliced crosswise, cut into cubes
2 large firm zucchini, sliced lengthwise, then cut into crescents
4 carrots, peeled, cut into chunks
4 potatoes, peeled, cut into chunks
2 medium sweet onions, chopped
2 T. olive oil
6 to 8 whole garlic cloves, peeled
1 quart (4 cups) turkey stock
1 14.5 oz. can tomato sauce
extra water to cover
small head of lettuce, washed and chopped
2 t. dried parsley
1 T. dried basil, preferably French
1.5 T. dried oregano
pinch of salt
Parmesan cheese to serve at table
Ahead of time, roast turkey breast on a bed of fresh sage leaves, seasoned with salt and pepper. Usually it takes 50 minutes in a 325 degree oven until 160 degrees. Remove from oven and tent with foil and let cool completely. Cut into cubes. Coat with any pan juices to keep the meat moist. Set aside.
Wash and chop lettuce. Set aside.
Prepare and chop all the veggies: onions, carrots, potatoes, zucchini. Peel garlic cloves.
In a 4 quart pot with tight fitting lid, add the olive oil, bring to medium heat, then add onions with a pinch of salt. Saute until translucent about 5 minutes.
Add garlic cloves and stir until fragrant, about 1 minute.
Add dried herbs --- the parsley, basil, oregano --- and stir.
Add the carrots, potatoes, zucchini, and cubed turkey
Add the stock.
Add the tomato sauce. Rinse the can with a little water, and add to the pot.
If needed, add more water to make sure all the vegetables are fully covered.
Cover, bring to a simmer, turn down to very low.
Cook for 1/2 hour.
Taste, and adjust seasoning, i.e. add salt if needed.
Uncover, stir in chopped lettuce, cover again, and let sit until time to eat.
Reheat gently.
Serve with Parmesan cheese and a multigrain roll for dipping.
B