Prep Time: 15 mins
Cook Time: 25 mins
- 1–2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, peeled and thinly sliced, cut into half-moons
- 2 celery stocks, thinly sliced
- 6 fat garlic cloves, rough chopped
- 1 tablespoon fresh thyme - or substitute with dried oregano and/or dried basil
- 6 cups flavourful turkey stock (make your own below) or use chicken stock
- 1 can diced tomatoes ( 1 ½ cups) and their juices
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- 1 cup pasta shells
- 1 can cannellini beans (rinsed and drained) or use white beans, pinto or cooked heirloom beans
- 1 –2 cups turkey meat
- 1 teaspoon soy sauce
- Pinch of cayenne
- Handful of Kale
- To garnish - fresh parsley, basil ribbons, lemon zest, drizzle olive oil and/ or grated parmesan
- 5 lbs Turkey bones ( legs, ribs, carcass, neck)
- 1 onion
- 6 smashed garlic
- 1–2 carrots, rough chopped
- 1 –2 celery stalks, rough chopped
- 10–15 peppercorns
- 4 bay leaves
- Fresh herb sprigs (thyme, rosemary sage) - optional
To make the Stock:
- Place turkey bones (legs, ribs and carcass) in a large pot.
- Add a sliced onion, 6 smashed garlic cloves, celery, carrot, peppercorns, bay leaves and a few sprigs fresh herbs. If you have other veggie scraps, feel free to add.
- Add enough water to cover by 2 inches.
- Bring to a simmer, then reduce heat to low and simmer very gently, for abut 2 hours, skimming the surface every 30-40 minutes. Cook until stock is flavourful. Strain.
- To remove more fat, chill and fat will rise to the top and harden for easy removal.
- In a large pot, heat oil over med-high heat.
- Add onion, carrots, celery and garlic and cook 6-8 minutes, stirring often, cooking until onion begins to brown, turning heat to medium if necessary.
- Add thyme, turkey stock, tomatoes, salt and pepper and bring to a boil.
- Once boiling add 1 cup pasta (don’t be tempted to add more), beans and turkey meat.
- Cook for 10 minutes or until pasta is cooked. Add kale and stir to wilt.
- Taste for salt, add soy sauce for depth, and pinch cayenne for a little heat.
- Divide among bowls, sprinkle with fresh parsley or basil ribbons, a drizzle of olive oil, lemon zest or grated parmesan.
Recipe Credit: Feasting At Home