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