- 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.
Nutritional Facts Per Serving
- Calories:
- 200
- Fat:
- 3 g
- Carbs:
- 23 g
- Fibre:
- 5 g
- Cholesterol:
- 40 mg
- Protein:
- 21 g
- Sodium:
- 660 mg