Add onion, celery, garlic and zucchini.

Leftover turkey minestrone soup. In a large pot, cook bacon over med/high heat until crisp. 1 cup cubed cooked turkey 2 slowly stir in the stock, rosemary, salt, thyme, oregano, and black pepper and bring to a boil.

Add in the celery, carrots, potatoes, broth, water, and italian seasoning. Remove the stems of the swiss chard and discard. Cook until the spinach wilts, about 1 minute.

It’s a great way to utilize leftover turkey and create a delicious meal that’s both nutritious and filling. Add in the shredded turkey. Cover and lock the lid.

You can add red pepper, too, to make it extra hot. Add the onion and garlic, and cook until translucent and soft, about 3 minutes. Cook until meat is no longer pink.

1/2 cup uncooked elbow macaroni; Add in the garlic, and cook until fragrant. Web if you have leftovers, the soup will resemble more of a goulash that a brothy soup.

Step 3 tip in the celeriac, potato, borlotti beans. Add carrots and celery and sweat until translucent, about 3 minutes. Step 2 put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan.