To make turkey stock:

1. Place turkey bones- legs, carcass and neck, in a large pot.
2. Add onion,  garlic cloves, celery, carrot, peppercorns, bay leaves and fresh herbs. If you have other veggie scraps, feel free to add them. Add enough water to cover the bones.
3. Bring to a boil, then reduce heat to a gentle simmer, uncovered, for about 2-4 hours, skimming the surface of foam. Add more water as needed to cover the bones.  Strain and season with salt if you like.
4. To remove more fat, chill, and fat will rise to the top and harden for easy removal.

To make Minestrone:

1. In a large pot, heat oil over med- high heat.
2. Add onion, carrots, celery and garlic and cook 6-8 minutes, stirring often, cooking until onion begins to brown, turning heat to medium if necessary.
3. Add thyme, 6 cups turkey stock, tomatoes, salt and pepper and bring to a boil.
4. Once boiling add 1 cup pasta ( don’t be tempted to add more), beans and turkey meat.
5. Cook 10 minutes, or until pasta is cooked. Add kale and stir to wilt.
6. Taste for salt, add soy sauce for depth, and pinch cayenne for a little heat.
7. Divide among bowls, sprinkle with fresh parsley or basil ribbons, a drizzle of olive oil, lemon zest or grated parmesan.