ON THE TABLE IN 30 MINUTES
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan over medium-high heat, cook pancetta, stirring occasionally, until lightly browned, 2 to 3 minutes. Add turkey meat; cook, breaking up meat with wooden spoon, for 3 to 4 minutes. Transfer to plate; set aside.
In same saucepan, heat oil over medium-high heat. Add onion, celery and potatoes; cook, stirring often, for 2 minutes. Stir in broth, tomato and bay leaves, and Parmesan rind, if using. Cover and bring to boil; cook until potatoes are tender, about 10 minutes. Remove from heat; discard bay leaves.
Transfer about half of the soup to blender; add cream and pulse until smooth. Set aside.
Stir kale and reserved pancetta and turkey into remaining soup in saucepan. Cook over high heat until kale is wilted, 2 to 3 minutes. Season with salt and pepper; remove Parmesan rind, if necessary. Divide reserved puréed soup among bowls. Top with chunky soup in saucepan. Serve with parsley and breaksticks, if using.
TEST KITCHEN TIP
You can also make this soup in a pressure cooker. After browning the ingredients, cook for only 4 minutes on the Soup or High Pressure function.
Nutritional facts Per serving: about
- Iron 3.6 mg
- Fibre 6 g
- Sodium 750 mg
- Sugars 8 g
- Protein 20 g
- Calories 740
- Total fat 53 g
- Cholesterol 135 mg
- Saturated fat 26 g
- Total carbohydrate 46 g
