To make the stock:

1. Place turkey bones- legs, ribs and carcass in a large pot.
2. Add a sliced onion, 6 smashed garlic cloves, celery, carrot, peppercorns, bay leaves and a few sprigs fresh herbs. If you have other veggie scraps, feel free to add.
3. Add enough water to cover by 2 inches.
4. Bring to a simmer, then reduce heat to low and simmer very gently, for about 2 hours, skimming the surface every 30-40 minutes. Cook until stock is flavorful. Strain.
5. 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.