A couple of weeks ago we were fortunate to be a part of JD Farms Fall Festival. It was one of our first wet days in some time, soup was perfect for the occasion. We made this comforting minestrone, and the addition of JD farms turkey took it over the top. We recommend making a double batch and freezing half for a future stormy evening.
JD Farms Turkey Minestrone
The perfect soup for a rainy day!
Ingredients
2 tbsp. extra-virgin olive oil
2 lbs. JD Farms mixed ground turkey
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
½ lb. of mushrooms, sliced
1 tbsp. blackening or Cajun seasoning
Kosher salt and freshly ground pepper
2 28 oz. cans diced tomatoes
6 cups JD Farms turkey broth
4 cups vegetable broth
1 15 oz. can kidney or cannellini beans, drained and rinsed
freshly grated parmesan cheese
2 tablespoons chopped fresh basil
Instructions:
Heat the olive oil in a large pot over medium-high heat. Cook the turkey, breaking it apart as it cooks. When the turkey is almost fully cooked, add the mushrooms & onion, cook until the mushrooms start to brown and the onion is translucent, about 10 minutes.
Add the garlic, celery and carrot and cook until they begin to soften, about 5 minutes. Stir in spices, salt and pepper to taste; cook 3 more minutes. Add the diced and crushed tomatoes and the broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 15 minutes. Stir in the kidney beans and cook just until the vegetables are tender, about 10 more minutes.
Re-season as necessary. Ladle into bowls and top with the parmesan and chopped basil.
