Spicy Leftover Turkey and White Bean Soup
December 26, 2018
Spicy Leftover Turkey and White Bean Soup - This tasty soup is a great way to use up leftover holiday turkey. Here, traditional egg noodles are replaced with white beans and an assortment of fresh vegetables for a hearty and delicious dish. Enjoy by itself for a light lunch or pair with a crisp, green side salad for a more satisfying meal.
Persons
6
Ingredients
- 2 Tbs extra virgin olive oil
- 3-4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 large leek, diced
- 4 carrots, peeled and diced
- 1 jalapeno pepper, diced
- Sea salt and pepper, to taste
- 2 bay leaves
- 2 tsp dried parsley
- 2 tsp dried oregano
- ½ tsp cayenne pepper
- 4 cups organic chicken stock
- 3” Parmesan cheese rind
- 2 cups water
- 2 15-oz. cans cannellini beans, rinsed and drained
- 2 cups cooked turkey, shredded
- 2 cups baby spinach, coarsely chopped
- !Optional Garnish:
- Freshly shaved Parmesan cheese
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno. Cook, stirring occasionally, until vegetables are soft and develop a bit of color, approximately 6 - 8 minutes. Season with salt and black pepper, to taste.
- Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
- Add chicken stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduce heat to medium low and simmer, uncovered, for 20-25 minutes.
- Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese.
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