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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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Calories:
200
Fat:
3 g
Carbs:
23 g
Fibre:
5 g
Cholesterol:
40 mg
Protein:
21 g
Sodium:
660 mg