Turkey and White Bean Soup

This tasty turkey and white bean soup is a tasty way to use up leftover holiday turkey. Here, the traditional egg noodles are replaced by white beans with an assortment of fresh vegetables added for a hearty and delicious meal.

Enjoy it by itself for a light lunch, or pair it with this scrumptious Rosemary Focaccia bread. A super easy recipe even for bread-making beginners and it is SO GOOD.

Spicy Leftover Turkey and White Bean Soup

Prep time: 15 minutes
Cook time: 30 – 40 minutes
Serves: 6

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
Two 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
30 oz. (2 x15-oz. cans) cannellini beans, rinsed and drained
Two cups cooked turkey, shredded
Two cups baby spinach, coarsely chopped

Optional Garnish:
Freshly shaved Parmesan cheese
Fresh parsley, chopped 

Directions:

1. 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.
   
2. Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant. 

1. 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.
   
2. 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.

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Spicy Leftover Turkey and White Bean Soup


This tasty turkey and white bean soup is a tasty way to use up leftover holiday turkey. Here, the traditional egg noodles are replaced by white beans with an assortment of fresh vegetables added for a hearty and delicious meal.

Course Soup

Cuisine American/Canadian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Calories 386 kcal

Ingredients

• 2 tbsp 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 tsp dried parsley
• 2 tsp dried oregano
• ½ tsp cayenne pepper
• 4 cups chicken stock
• 3 ” Parmesan cheese rind
• 2 cups water
• 2 15- oz. cans cannellini beans rinsed and drained
• 2 cups cooked turkey shredded
• 2 cups baby spinach coarsely chopped
• Optional Garnish:
Freshly shaved Parmesan cheese
Fresh parsley chopped

Instructions

1. 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.
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.
5. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese.

Nutrition Facts

Spicy Leftover Turkey and White Bean Soup


Amount Per Serving

Calories 386 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 48mg16%

Sodium 463mg20%

Potassium 1268mg36%

Carbohydrates 45g15%

Fiber 9g38%

Sugar 6g7%

Protein 33g66%

Vitamin A 8118IU162%

Vitamin C 12mg15%

Calcium 188mg19%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.