Thursday, 27 December 2012
Christmas Turkey Leftovers Minestrone
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.
Only 5 hours to go! Tweet Adapted from Delia Smith's Pot Roast of Pheasant with Shallots & Caramelised Onions. I made...
A promoted ad for the BBC Good Food website's recipe for Easy Katsu Curry Chicken has inspired me to make a slow cooker katsu curry. ...
Homemade Damson & Apple Jam on homemade bread Everyone seems to be going on about how many plums they have this year, so I was hopef...