Recipes, Soup, Turkey

Minestrone Turkey Soup

Another hot day and another round of soup.  I must be crazy.

Thank you for all the good thoughts regarding my eye troubles.  I really hope they clear up soon.  It’s been an interesting week at work dealing with the reduced viability.

On to today’s project.


With Turkey of course.


  • Extra Virgin Olive Oil
  • Some chopped up cooked turkey as much as you want!
  • 1 (28 oz) can of tomatoes, broken up
  • 1 can pinto beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 medium onion, diced
  • 2 medium celery ribs, diced
  • 1 teaspoon dried rosemary
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 & 1/2 (32 oz) cans of chicken broth
  • 1/2 box orzo
  • Salt to taste
  • Some potatoes, chopped
  • Over medium heat place oil in pan
  • Add carrots, onions, garlic, and celery
  • Cook until vegetables are tender.
  • Add rosemary, bail, and parsley
  • Cook until leaves wilted
  • Add tomatoes
  • Increase heat to medium high and cook covered for 5 to 10 minutes
  • Add turkey, beans, and broth
  • Add salt
  • Bring to a boil
  • Reduce heat and simmer, partially covered, for 20 minutes.
  • Add potatoes
  • Simmer for 10 minutes
  • Add orzo
  • Simmer for 15 minutes
  • Serve
Our Thoughts:
Dianna:  “I put too much salt in it, but other than that it’s really good!”
Alex:  “It’s kind of bland, compared to the jalapeno one we had yesterday”

1 thought on “Minestrone Turkey Soup”

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