Turkey minestrone

Contains pork – recipe is for non-Muslims only

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

  • Prep:15 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 345
  • fat 8g
  • saturates 3g
  • carbs 28g
  • sugars 4g
  • fibre 8g
  • protein 36g
  • salt 1.5g


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


  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.

  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

  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.

  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.

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