Makes 4 hearty servings
1 medium onion (optional if you are using leeks)
1 large clove of garlic
I large carrot
1 large stick of celery
One handful of chopped cooked turkey
1 can of chopped tomatoes
1 can of beans (haricot, cannellini, kidney, whatever)
1 low salt stock cube (optional)
Half a small cabbage (or leeks, spring greens, courgettes, kale...)
1 handful broken pasta or small pasta for soup.
1 tbsp olive oil for frying
Chop the onion and garlic and fry in a large saucepan over a medium heat. Chop the carrot and celery, or any other vegetables you are using except any leaf vegetables (these need less cooking and are added near the end) and add when chopped. Stir and put the lid on for a few minutes to let the vegetables sweat. Add the beans, tomatoes, stock cube if using, and enough boiling water to just cover the vegetables. Add the chopped turkey, stir, cover with a lid and simmer for 15 minutes. Finely slice the cabbage or whichever green leafy vegetable you are using and push down into the soup together with the pasta pieces. Cover and simmer again for 5-10 minutes.
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