Turkey, Vegetable & Noodle Soup
Prep Time
Serves
Cooking Mode
1 canola oil
1 onion onion, diced
2 garlic, minced
1 carrot, diced
½ parsnip, diced
1 ½ turnip, diced
½ fennel, diced
2 Bay Leaves
1 vegetable broth
4 water
½ pearl pasta (Acini de Pepe) or other small pasta
3 turkey, shredded
1 kidney beans, drained and rinsed
2 fresh parsley, chopped
2 Chives, chopped
¼ salt and freshly ground black pepper
1 canola oil
1 onion onion, diced
2 garlic, minced
1 carrot, diced
½ parsnip, diced
1 ½ turnip, diced
½ fennel, diced
2 Bay Leaves
1 vegetable broth
4 water
½ pearl pasta (Acini de Pepe) or other small pasta
3 turkey, shredded
1 kidney beans, drained and rinsed
2 fresh parsley, chopped
2 Chives, chopped
¼ salt and freshly ground black pepper
Directions
1Heat the oil in a large soup pot over medium-high heat. Add the onions, garlic, carrot, parsnip, turnip and fennel, and sauté until soft, 5-7 minutes. Lightly season the vegetables, add the bay leaves, broth, and bring to a simmer.
2Stir in the pasta and cook until tender, according to package instructions. Stir in turkey and beans, mix to combine and bring back to a simmer.
3Garnish with fresh herbs and serve.
Disclaimer
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Personal Note
Personal Note
