With a ton of blogs out there suggesting what you can recreate with all those Thanksgiving leftovers. I thought I would veer hard in the other direction and suggest a soup. Winter Minestrone, Gluten Free of course, and not a bit turkey in it.
Think about it, wouldn’t you better appreciate something light, yet filling, packed with veggies.
What I love about this soup is that most the of veggies you probably have in your fridge, leftover from your Thanksgiving preparations.
Onion, carrots, celery, a potato, green beans, frozen peas and tomatoes. so not much extra shopping. If you have a zucchini and savoy cabbage already in the crisper, you win. If not, they are easy enough to pick up, and some exercise, even if it is just walking around the grocery store can’t hurt in this sprint to the next Holiday.
We ladled it into warmed bowls, with a scoopful of ditalini pasta waiting in the bottom, then added a handful of parmesan cheese to the top, and rounded it out with some yummy garlic bread (because garlic bread is always yummy) and you can use up all those leftover dinner rolls.
Now, the leftover turkey, pop it into the freezer for a week or two. Maybe by then I will have posted a fabulous reason to defrost it.
- 3 Tbsp olive oil
- I medium onion, chopped fine
- 4 carrots, chopped small
- 4 ribs celery, chopped small
- 1 Tbsp kosher salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes, optional
- 3 cloves garlic, chopped fine
- 1 cup green beans, chopped into bite size
- 8 cups water or broth
- 1/2 savoy cabbage, sliced fine and diced bite size
- 2 large potatoes, cut into 1/4 or 1/8 if really large
- 4 ripe fresh tomatoes, or 1 cup drained canned tomatoes
- 1 cup frozen petit peas
In a large stock pot over medium high heat add olive oil.
When hot add onion, carrot and celery, cook stirring about 3-4 mins.
Add green beans, cook another minute.
Now add salt (I know it sounds like a lot, but it is not for this much soup) pepper and red pepper.
Add garlic, cook until fragrant, about 1 minute.
Add water and bring to a boil, then add chopped tomatoes cabbage and nestle potatoes in bottom.
Simmer for approx 10 mins or until potatoes are fork tender.
Remove potatoes and some extra liquid and veggies and puree in blender or mash with fork.
Return to pot, add peas and simmer a few minutes more.
Taste and adjust for seasoning.
Ladle into warmed soup bowls and garnish with shredded parmesan cheese.
We served this soup over ditalini pasta but brown rice would work as well. Also a nice little crumble of bacon on top would also work well.