Minestrone soup with turkey and kale cabbage

Rich, rich in ingredients and a warming flavor, this minestrone soup is best for lunch on cold winter days. It contains turkey, or rather minced meat from Italian turkey sausages. Peel raw sausages off the casings for flavorful meat with all the Mediterranean spices you need. In addition to the turkey, add onions, carrots, tomatoes, chickpeas, small ditalini pasta and a lot of kale to the soup. It will fill your rich soup with healthy fiber and vitamins. Serve the minestrone sprinkle each portion with sourdough bread croutons.

Ingredients

• 2 tbsp. torn into pieces of sourdough bread, cut off the crusts 2 tbsp. l. extra-virgin olive oil 2 raw Italian turkey sausages (approx. 170 g), peel off 1 small onion, diced 2 carrots, diced 2 garlic cloves, chopped Half a small bunch of curly kaputa kale, chopped (about 8 tablespoons) 1 can (400g) canned chopped tomatoes 1 can (425g) canned chickpeas, dry 3/4 tbsp. ditalini paste (about 110 gr.) 4 tbsp. lightly salted chicken broth

Directions

1. Preheat oven to 200 ° C. Combine bread on a baking sheet with 1 tbsp. l. olive oil, salt and pepper. Bake, stirring in the middle of the bake, until crispy, 15-20 minutes.
2. Meanwhile, in a large saucepan or cauldron over medium-high heat, heat the remaining 1 tbsp. l. olive oil. Add the sausage and grill, crushing the minced meat with a wooden spoon, until dark and brown in places, 4-6 minutes. Add onions, carrots, garlic, 0.5 tsp. salt and a little freshly ground black pepper; fry until almost tender, 6-8 minutes. Add the kale and cook until completely dry, about 2 minutes. Add tomatoes, chickpeas, pasta, chicken stock and 4 tablespoons. water. Cover and bring to a boil, then reduce heat and simmer until cabbage is tender and pasta is al dente, 3-5 minutes. Season with salt and pepper to taste.
3. Pour the soup into bowls. Top with croutons and pepper.