Turkey & Chickpea Minestrone
8 colors (1-onion, 2- carrot, 3-celery, 4-tomatoes, 5-zucchini, 6 - chickpeas, 7 - kale, 8 - herbs)
THE WHY BEHIND THE RECIPE
This is the perfect post-Thanksgiving recipe when you have leftover turkey and potentially some turkey bone broth. After a big Thanksgiving meal, my body is always craving vegetables, and this soup has tons of colorful veggies!
Fun fact, the history of minestrone (think as far back as the Roman Empire) is that it was made from whatever leftover veggies were on hand to avoid wasting food and to put together a cheap and filling meal. I’m here for that!
While it’s great with turkey leftovers, this is a soup staple and it’s also delicious with a rotisserie chicken or any other meat. You can also leave out the meat if you want to make it vegetarian/vegan.
You can use my easy weekly bone broth recipe to make the turkey stock.
Yields: 6-8 servings
Total time: ~45 minutes
Prep time = 10 minutes
Cook time = ~35 minutes
WHAT YOU NEED
2 tbsp olive oil
1 large onion, chopped
3 carrots, diced
3 celery stalks, diced
2 tbsp tomato paste
2 tbsp red or white miso
1 1/2 tsp ground cumin
1 tsp garlic powder
1 tsp kosher salt
6 cups turkey broth (or any broth)
2 bay leaves
1 15oz can diced tomatoes
2 zucchini or squash, diced or semi circles
1 (14.5-ounce) can chickpeas, drained and rinsed or 2 cups of cooked chickpeas
2 to 4 cups shredded cooked turkey (or you can use a rotisserie chicken!)
1 bunch dino kale, finely chopped
1/2 fresh squeezed lemon (or 2 tbsp lemon juice), and more to taste or for serving
1/2 cup chopped basil
1/4 cup chopped oregano
Grated parmesan (optional but encouraged!)
HOW TO DO IT
Get everything out! I find I enjoy cooking so much more if I set everything out, take a deep breath, and then begin vs. run around the kitchen to keep going back and forth to the fridge and pantry! 🤣
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the tomato paste, miso, ground cumin, garlic powder and salt. Cook for 2-3 minutes more.
Pour in 6 cups of turkey broth, 2 bay leaves, and a can of diced tomatoes (with juices). Bring to a gentle boil, then reduce to a simmer. Simmer for 10 minutes.
Stir in the diced zucchini or squash, drained chickpeas, and shredded cooked turkey. Simmer for another 10–15 minutes until the zucchini is tender.
Lastly, stir in the finely chopped kale and cook for 3–5 minutes until it’s bright green and wilted. Remove from heat, then squeeze the juice from 1/2 a lemon into the stew and add the chopped basil and cilantro (or your herbs of choice).
Taste test! Adjust lemon and salt as you desire.
Ladle into bowls and top with grated parmesan (optional but encouraged!). Enjoy warm!
SWAPS, TIPS & TRICKS
Want to add in pasta?: Add in your preferred refined grain free pasta in step 5! Chefs kiss is my favorite (code SONJA for 20% off)
Out of turkey? Use a rotisserie chicken!
Make vegetarian or vegan: Swap bone broth for veggie broth, leave out the turkey or chicken, omit parm.
Storage: Keep in the fridge for a week or in the freezer for 3 months. This soup defrosts and reheats super well!
Chickpeas: Swap for any beans!
Nutritional Info
Per serving, makes about 6-8 servings
Calories: 300
Carbohydrates: 22g
Fiber: 7g
Net carbs: 15g
Protein: 31g
Fat: 10g
Sodium: 1788mg
Sugar: 5g
