Spicy Leftover Turkey and White Bean Soup

Print Post
Spicy leftover turkey and white bean soup recipeI have lot of good memories eating leftover turkey after Thanksgiving… sandwiches, turkey and noodle soup, turkey and stuffing casseroles, etc.  Today, I’m sharing another recipe to try for using your leftover turkey.  (Please share your leftover turkey idea below in the comments section. I’d love for you to share it with me and HCH readers.)

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, delicious dish. Enjoy by itself for a light lunch or pair with a crisp, green side salad for a more satisfying meal.

Featured Product:

————————————————————————————-

Click HERE to download the pretty PDF version

Spicy Leftover Turkey and White Bean Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 6
Author herChristianHome

Recipe Notes

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 Garnish:
Freshly shaved Parmesan cheese
Fresh parsley, chopped

Directions:
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!

Please help share my content:

Leave a Reply

Your email address will not be published. Required fields are marked *