Thanksgiving is done and I’m betting you have leftover turkey sitting in your fridge. Make this spicy white bean and Leftover Turkey Soup!
Here, traditional egg noodles are replaced with white beans and an assortment of fresh vegetables for a hearty and delicious dish the whole family will enjoy.
Spicy White Bean and Leftover Turkey Soup
This tasty soup is a great way to use up leftover holiday turkey!
Enjoy by itself for a light lunch or pair with a crisp, green side salad for a more satisfying meal.
Ingredients for Leftover Turkey Soup:
- 2 T. 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 t. dried parsley
- 2 t. dried oregano
- 1⁄2 t. cayenne pepper
- 4 c. organic chicken stock
- 3” Parmesan cheese rind
- 2 c. water
- 2 15-oz. cans cannellini beans, rinsed and drained 2 c. cooked turkey, shredded
- 2 c. baby spinach, coarsely chopped
- Optional Garnish:
- Freshly shaved Parmesan cheese
- Fresh parsley, chopped
Directions for Spicy White Bean and Leftover Turkey Soup:
Step 1: Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeño.
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.
Step 2: Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
Step 3: Add chicken stock, Parmesan rind, water, and cannelloni 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.
Step 4: 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. Enjoy!
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- 2 T. extra virgin olive oil
- 3-4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 large leek, diced4 carrots, peeled and diced
- 1 jalapeno pepper, diced
- Sea salt and pepper, to taste
- 2 bay leaves
- 2 t. dried parsley
- 2 t. dried oregano
- 1⁄2 t. cayenne pepper
- 4 c. organic chicken stock
- 3” Parmesan cheese rind
- 2 c. water
- 2 15-oz. cans cannellini beans, rinsed and drained
- 2 c. cooked turkey, shredded
- 2 c. baby spinach, coarsely chopped
- Freshly shaved
- Parmesan cheese
- 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. Enjoy!
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