Turkey and Vegetable Pot

with pecorino

For 4 servings

500 g turkey breast fillet

1 bunch of soup greens

250 green asparagus

250 tomatoes

1 small potato

½ bunch of basil

3 tbsp olive oil

salt

pepper

½ tsp turmeric

600 ml vegetable stock

1 can of large white beans (drained weight 450 g)

2 tbsp chopped herbs from Provence (oregano, thyme, rosemary)

50 g grated pecorino cheese

Preparation time: approx. 20 minutes
plus cooking time: approx. 45 minutes

Per serving approx. 325 kcal / 1361 kJ 41 g E, 8 g F, 24 g KH

1  Rinse the turkey breast fillet under cold water, pat dry and cut into small pieces. Clean and wash the soup greens: peel the carrot and celery, dice finely, cut the leek into slices. Peel the asparagus at the bottom and cut off the woody ends completely. Cut the asparagus into pieces approx. 3 cm long. Blanch, rinse and peel the tomatoes. Cut out the stalks and cut the tomatoes into small pieces. Peel the potato. Rinse the basil, shake dry.

2  Heat the oil in a saucepan. Fry the turkey pieces on all sides for 5 minutes and sprinkle with salt, pepper and turmeric. Add soup greens and sauté for 3–4 minutes. Deglaze with the stock, bring to the boil and let the ingredients simmer gently for about 30 minutes.

3  Add white beans, asparagus and tomato pieces with juice and stir in the Provence herbs. Season again with salt and pepper, bring to the boil and simmer gently for another 10 minutes. Grate the potato as you like, simmer for another 10 minutes and thicken the stew with it. Arrange the stew and garnish with basil.