Name: Spicy Leftover Turkey and White Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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; ½ 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; Fresh parsley (chopped)

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Anyone who prepares holiday turkey will have extra turkey leftovers that need using. Turkey sandwiches are awesome, but you can only eat so many of those. Plus in winter, a hot soup is always welcome, so this turkey and white bean soup with spinach, 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, like this easy wedge salad or the more exotic roasted fennel salad for a more complete meal. However you serve it up, this soup is a heartwarmer!

Turkey soup with white beans and spinach, topped with shaved parmesan cheese.

Spicy Leftover Turkey and White Bean Soup

Cooks

This soothing turkey and white bean soup is a delicious, and nutritious comfort food.

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Prep Time 15

Cook Time 40

Total Time 55

Course Soups & Stews

Cuisine American

Ingredients

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
½ 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 Toppings:

Freshly shaved Parmesan cheese
Fresh parsley chopped

Instructions

PREP VEGGIES according to description in ingredients list.
HEAT the olive oil in a large soup pot over medium heat.
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.
HERBS & SPICES – Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
BOIL – 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 minutes.
ADD shredded turkey to the pot and cook until heated for ~4 minutes, until meat is heated through.
STIR in chopped spinach, then…
REMOVE from heat. The spinach will well enough without over-cooking and destroying nutrients.
TWEAK seasonings, as desired. Serve immediately with some shaved Parmesan cheese and fresh parsley.
We hope you enjoy this recipe! We'd love to hear how it turns out for you and to see any pictures you'd care to share.