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Turkey minestrone

Turkey minestrone

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition: per serving
low infat8g


  • 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
  • 1 ½l chicken stock or turkey stock, (fresh is best)
  • 350g cooked turkey
  • 100g orzo
  • 75g curly kale , shredded


  • STEP 1

    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.

  • STEP 2

    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

  • STEP 3

    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.

  • STEP 4

    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.

Recipe from Good Food magazine, December 2015

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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