Minestrone soup is a personal interpretation for Italian Chefs, and many have really serious discussions as to which ingredients should really be part of this soup.|
That is why each add to its taste some potato dices, rice, tiny pasta noodles, zucchini and/or yellow squash pieces, pesto or peas.
This recipe is a simple yet excellent one, thanks to meaty turkey legs.
For a leaner soup, forget the olive oil, the butter and the Parmesan cheese.
Brown turkey legs under preheated oven broiler for approximatley 10 minutes.
Transfer turkey legs into a casserole, add vegetables and water and leave soup to simmer until all ingredients are tender.
Leave soup to rest for 10 minutes before serving, or leave soup to cool completely then refrigerate soup until fat has hardened on top; remove and throw away fat.
- 1 tablespoon [15 mL] olive oil
- 1 tablespoon [15 g] unsalted butter
- 3 approximately 12-ounce [340-g] each turkey legs
- 1 large onion, chopped
- 2 large carrots, peeled then chopped
- 2 celery stalks, chopped
- 1/4 pound [113 g] string beans, sorted then cut into 1-inch [2.5-cm] long pieces
- 1 [14-ounce / 398-mL] can peeled Italian tomatoes, with juice
- 8 cups [2 L] water
- 1/2 teaspoon [2.5 mL] basil
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] freshly ground pepper
- 1 [16-ounce / 454-mL] can white 'cannellini' beans, drained, rinsed and drained
- 1/2 cup [115 g] freshly grated Parmesan cheese
- Heat together olive oil and unsalted butter into a large casserole over medium-high heat.
- Lightly brown turkey legs on all sides turning often, for approximately 10 minutes.
- Transfer turkey legs onto a plate.
- Stirring, soften together chpped onion, carrots and celery into the same casserole, for approximately 5 minutes.
- Transfer turkey legs back into casserole.
- Mix in string bean pieces, Italian tomatoes with juice, and water.
- Bring to a boil scumming when needed.
- Season soup with basil, salt and freshly ground pepper.
- Lower heat and leave to simmer slowly until turkey legs are tender, for approximately 80 minutes.
- Remove turkey legs from soup and leave legs to cool for 30 minutes; leave soup to simmer slowly.
- Skin, bone, remove tendons then cut turkey meat into 1-inch [2.5-cm] pieces.
- Add turkey pieces to soup along with drained white beans.
- Reheat soup until really hot before stirring in freshly grated Parmesan cheese just before serving.