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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