Turkey Minestrone Soup

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until everything starts to soften.
1 tablespoon olive oil
1 medium onion
1 medium carrot
3 celery stalks
Toss in the zucchini and cook for another 2-3 minutes.
1 medium zucchini
Next, add the garlic, oregano, basil, and chili flakes and continue to cook for a further minute.
4 garlic cloves
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon red chili flakes
Stir in the cannellini beans and crushed tomatoes, then add the chicken stock.
1 can (14 oz / 400 g) cannellini beans
2 can (14 oz / 400 g) crushed tomatoes
6 cups chicken stock
Bring to a boil, then add the ditalini pasta. Lower the heat and simmer for 10-12 minutes until the pasta is tender. Stir from time to time to prevent the pasta from sticking to the bottom of the pot.
1 cup ditalini pasta
Next, add the cooked turkey and kale to the pot and simmer for 2-3 minutes more, covered with a lid.
3 cups leftover turkey meat
2 cups Tuscan kale
Stir in the fresh parsley, adjust the seasoning to taste and serve hot, with Parmesan shavings on top if you like.
¼ cup fresh parsley
Salt and freshly ground black pepper to taste
Parmesan shavings