Turkey minestrone

• olive oil↗2 tsp tsp
• smoked bacon lardons↗100g g
• red onion↗1

  finely chopped

• carrot↗1

  finely chopped

• celery stick↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• bay leaves↗2
• thyme sprigs↗2
• celeriac↗300g g

  (or any other root veg), cut into cubes

• potato↗200g g

  cut into cubes

• borlotti beans↗400g can g

  drained and rinsed

• chicken stock↗1 ½l l

  or turkey stock, (fresh is best)

• cooked turkey↗350g g
• orzo↗100g g
• curly kale↗75g g

  shredded

Step-by-step instructions

1. 1

   Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.

2. 2

   Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more

3. 3

   Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.

4. 4

   Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.