This tasty spicy leftover turkey and white bean 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.
Prep time: 15 minutes
Cook time: 30 – 40 minutes
2 tablespoons of 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 teaspoon of dried parsley
2 teaspoon of dried oregano
½ a teaspoon of cayenne pepper
4 cup of organic chicken stock
8 cm pf Parmesan cheese rind
2 cup of water
2 times 400 gram cans cannellini beans, rinsed and drained
2 cup of cooked turkey, shredded
2 cup of baby spinach, coarsely chopped
Freshly shaved Parmesan cheese
Fresh parsley, chopped
- 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.