- Prep Time
- 30 mins
- Total Time
- 45 mins
- Serves
- Serves 8
Ingredients
- 1
- canola oil
- 15
- 1
- onion onion, diced
- 0
- 2
- garlic, minced
- 0
- 1
- carrot, diced
- 250
- 1/2
- parsnip, diced
- 125
- 1 1/2
- turnip, diced
- 375
- 1/2
- fennel, diced
- 125
- 2
- Bay Leaves
- 0
- 1
- vegetable broth
- 900
- 4
- water
- 0
- 1/2
- pearl pasta (Acini de Pepe) or other small pasta
- 125
- 3
- turkey, shredded
- 750
- 1
- kidney beans, drained and rinsed
- 540
- 2
- fresh parsley, chopped
- 30
- 2
- Chives, chopped
- 30
- 1/4
- salt and freshly ground black pepper
- 1
Method
Step 1
Heat 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.
Step 2
Stir 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.
Step 3
Garnish with fresh herbs and serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 200
- Fat:
- 3 g
- Carbs:
- 23 g
- Fibre:
- 5 g
- Cholesterol:
- 40 mg
- Protein:
- 21 g
- Sodium:
- 660 mg
