Hearty veggie soup, enhanced by turkey flavor and white cannellini beans, this soup is the perfect family meal. The combination of seasonal vegetables, poultry and beans creates an enchanting Italian dinner/lunch and promotes zero food waste within the household.
In light of recent events here in Europe (the lockdowns & restrictions due to corona virus outbreak) many families have been forced to stay home, thus cook food at home. Lucky for me, I always cook for the family and we rarely eat out. The only difference now is that resources are much more limited. Not all stores have all ingredients we usually look for on a weekly basis. Farmers markets are a no-go as there are usually lots of people at the same time.
Looking on the bright side of it all, we can certainly enjoy more family time together – snuggling, playing in the sandpit or just reading a book. As far as cooking goes, I feel ‘’forced’ to come up with new combinations by using only what’s available. In fact, that is quite pleasing for the soul – my imagination bursts and I feel free to experiment (to a certain extent at least, no one likes wasting food around our house). There’s actually beauty in slow living, don’t you think?
Why we love the Minestrone soup so much:
- It’s so rich on taste and makes a complete meal for the family
- Helps with minimizing food waste – it opens the floor for ‘’shelf cooking’’ (or ‘pantry cooking’’)
- Nutrient dense (due to the high veggie content)
- Seasonal and easy to make
- Can be prepared with our without meat, depending on what you have on hand
MAKE IT VEGAN:
The beauty of the Italian Minestrone soup is that it can be made with or without meat. Thus, by omitting the animal ingredients it easily turn into a heartwarming vegan/vegetarian meal. It simply invites us to use seasonal vegetables and what we have on hand.
Minestrone Turkey Soup
- 1 onion head, minced
- 1 garlic clove, finely diced
- 2 medium carrots
- 2 medium zucchinis
- 1 red bell pepper
- 4 oz/ 100g mushrooms, sliced
- 1 cup rigatoni pasta
- 1 can cannellini beans
- 1 turkey drumstick, large
- 4-6 cups of water or more as needed
- 3 tbsp olive oil, extra virgin
- Sea salt to taste
- Black pepper to taste
- 1/3 cup parsley, minced
- Wash all vegetables, peel and cut into small cubes. Place in a pan with lid, then drizzle with olive oil. Simmer for 5-8 min on medium to low heat while stirring frequently to prevent burning. Then set aside.
- In a separate pan with lid, place turkey drumstick and cover with cold water. Bring to a boil, then let cook on low heat. Then remove boiled turkey drumstick, let cool and separate meat from bones. Finally, cut meat into small pieces and add to veggie pot.
- Use the water where turkey was cooked and add broth to vegetable-turkey pot. Then add salt, pepper & rigatoni pasta and cook until vegetables are soft and pasta is ready.
- 10-15 min before the soup is cooked, add cannellini beans from can (without can water) and chopped parsley. Stir to combine and simmer until fully cooked. Enjoy warm.