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Turkey Minestrone with Lentils, Chard and Cannellini Beans with Amanda Haas

What better way to make use of that leftover roasted turkey or chicken than to make a delicious, healthy, and hearty soup.

VegetarianGluten FreeDairy Free

4

Servings

20 Mins

Prep Time

60 Mins

Cook Time

Cooking Steps

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1. Add the Oil While Preheating the Pot

Add the oil then preheat the pot to 350°F/ 175°C (medium).

  • Extra Virgin Olive Oil2 Tbsps.
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2. Cook the Vegetables

Cook the vegetables for 2 minutes, just enough to start sweating.

  • Yellow Onion(diced small)½ cup
  • Carrot(diced small)½ cup
  • Parsnips(diced small)½ cup
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3. Season the Vegetables

  • Kosher Salt¼ tsp.
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4. Add and Cook the Garlic

Cook the garlic for 1 minute or until it begins to brown.

  • Garlic Cloves(finely chopped)1
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5. Add and Cook Tomato Paste

Cook the tomatoe paste and vegetables for 2 minutes, or until the paste begins to caramelize.

  • Tomato Paste1 Tbsp.
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6. Add and Toast the Spices

Stir continuously.

  • Fennel Seeds1 tsp.
  • Oregano(dried)½ tsp.
  • Chili Flakes½ tsp.
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7. Add the Ingredients and Bring to a Simmer

Stir in and bring the soup to a simmer.

  • Chicken Stock(or turkey stock)4 cups
  • San Marzano Tomatoes(crushed)14 oz
  • 3 Inch Piece of Parmesan Cheese Rind½
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8. Add and Cook the Lentils

Lower the temperature to 230°F/ 110°C (low), and cook the lentils for 30-35 minutes or until they are tender. Stir occassionally.

  • Black Caviar Lentils½ cup
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9. Add the Remaining Ingredients and Finish Cooking the Soup

Cook the soup for 10 more minutes. Stir occasionally.

  • Cannelini Beans, 15 oz. Can½
  • Swiss Chard(chopped)1 bunch
  • Shredded Turkey or Chicken(cooked)1 cup
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10. Season the Soup

Stir to combine.

  • Kosher Salt¾ tsp.
  • Black Pepper(freshly cracked)10 turns
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11. Serve as Desired

Turn off the heat and pour some soup into each serving bowl. Finish each bowl with fresh basil and parmesan. Enjoy!

  • Fresh Basil Leaves(thinly sliced)1 Tbsp.
  • Parmesan(grated)as needed
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