Turkey Minestrone

Turkey Minestrone is a great way to use up leftover turkey or even chicken, if you like. The list of ingredients might look intimidating when you first see them, until you see what they are. It’s a pretty simple recipe. It’s tasty Paleo comfort food.

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Ingredients for Turkey Minestrone

2 cup cubed, cooked turkey breast

2 tablespoons olive oil

1 1/2 cup diced carrots

2 medium onions, chopped

2 medium celery ribs, sliced

4 garlic cloves, minced

8 cups chicken broth or stock

2 cups of water

2 cans (14 1/2 ounces each) diced tomatoes, undrained

2 teaspoons sea salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 dried bay leaf

3 small zucchini, sliced and quartered

Instructions for Turkey Minestrone

In a Dutch oven saute carrots, onions, and celery in olive oil until onions are translucent. Add garlic, cook and stir one minute more. Add broth, tomatoes, and seasonings.

Bring soup to a boil, reduce to a simmer and cook uncovered until the carrots are tender. Add turkey and zucchini, cook until turkey is heated through and zucchini is crisp tender. Enjoy! 

Turkey Minestrone

2016-03-26 20:01:50

Turkey Minestrone is a great way to use up leftover turkey or even chicken, if you like. The list of ingredients might look intimidating when you first see them, until you see what they are. It's a pretty simple recipe. It's tasty Paleo comfort food.

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Ingredients

1. 2 cup cubed, cooked turkey breast
2. 2 tablespoons olive oil
3. 1 1/2 cup diced carrots
4. 2 medium onions, chopped
5. 2 medium celery ribs, sliced
6. 4 garlic cloves, minced
7. 8 cups chicken broth or stock
8. 2 cups of water
9. 2 cans (14 1/2 ounces each) diced tomatoes, undrained
10. 2 teaspoons sea salt
11. 1/2 teaspoon dried basil
12. 1/2 teaspoon dried oregano
13. 1/2 teaspoon ground black pepper
14. 1 dried bay leaf
15. 3 small zucchini, sliced and quartered

Instructions

1. In a Dutch oven saute carrots, onions, and celery in olive oil until onions are translucent. Add garlic, cook and stir one minute more. Add broth, tomatoes, and seasonings.
2. Bring soup to a boil, reduce to a simmer and cook uncovered until the carrots are tender. Add turkey and zucchini, cook until turkey is heated through and zucchini is crisp tender. Enjoy!

By Nelle Weaver-Farmgirl Paleo

Farmgirl Paleo http://www.farmgirlpaleo.com/