Roast Turkey, Tomato & Bean Soup

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A delicious recipe using left over Turkey & our very own Tomato & Basil Soup!

Ingredients

½ small red onion diced

½ red pepper diced

1 tub of Kinsale Bay Tomato & Basil soup 400g

300g of leftover roast turkey chopped into bite size chunks

100ml of warm water

1 tin of cannelloni beans drained (or any other white beans)

50ml of cream (optional)

A few small basil leaves

 

Method:

  1. Drizzle a tsp. of vegetable oil or olive oil in medium sized pot. Place over a medium heat and add the diced onion and pepper. Cook with a lid on for 5 minutes until the onion and pepper are softened but not brown.
  2. Add the Kinsale Bay Tomato and Basil soup. Bring to the boil, add the turkey and beans and simmer for five minutes until the turkey and beans are reheated thoroughly. Add the warm water if necessary. Stir though the cream if using.
  3. Serve in warm bowls and garnish with a drizzle of extra virgin olive oil, the basil leaves and a pinch of cracked black pepper.

 

 

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