This delicious turkey and white bean soup, using leftover turkey, can easily be made in an afternoon. The nice thing about this soup is that it’s good enough to serve those unexpected holiday visitors, and they never need to know that the turkey is leftover from Thanksgiving.
The original recipe calls for 1 jalapeno pepper, but my hubby doesn’t like spicy food so I leave it out. It is just as good either way. I am giving you the original recipe, but if you don’t like spicy foods, just leave out the jalapeno pepper.
Leftover Turkey and White Bean Soup
- 2 tablespoons olive oil extra virgin
- 3-4 Cloves garlic minced
- 1 medium Onion diced
- 1 large Leek diced
- 4 large Carrots scrubbed and diced
- 1 Jalapeno Pepper diced
- Sea Salt and Pepper to taste
- 2 Bay Leaves
- 2 teaspoons Dried Parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon Cayenne Pepper
- 4 Cups Chicken Stock Gluten-Free, Organic or Homemade
- 3 Inch Piece Parmesan Cheese Rind
- 2 Cups water
- 2 15 ounce Cans cannellini beans Rinsed and drained
- 2 Cups Cooked Turkey shredded
- 2 Cups Baby Spinach Coarsely Chopped
- Freshly Shaved Parmesan cheese
- Fresh Parsley Chopped
- 1. Heat olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno pepper. 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. 2. Add Bay Leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant. 3. 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. 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!