Name: Spicy Leftover Turkey and White Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons 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 teaspoons dried parsley; 2 teaspoons dried oregano; ½ teaspoon cayenne pepper; 4 cups organic chicken stock; 3 inches Parmesan cheese rind; 2 cups water; 30 oz. cannellini beans (2 cans.15-oz, rinsed and drained); 2 cups cooked turkey (shredded); 2 cups baby spinach (coarsely chopped); Parmesan cheese (freshly shaved); Fresh parsley (chopped)

Spicy Leftover Turkey and White Bean Soup

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.

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Prep Time 15

Cook Time 40

Total Time 55

Course Dinner, Lunch, Soup

Cuisine American

Servings servings

Calories 299 kcal

Ingredients

2 tablespoons 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 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon cayenne pepper
4 cups organic chicken stock
3 inches Parmesan cheese rind
2 cups water
30 oz. cannellini beans 2 cans.15-oz, rinsed and drained
2 cups cooked turkey shredded
2 cups baby spinach coarsely chopped

Optional Garnish:

Parmesan cheese freshly shaved
Fresh parsley chopped

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Instructions

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!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 299kcal (15%)Carbohydrates: 37g (12%)Protein: 24g (48%)Fat: 8g (12%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 37mg (12%)Sodium: 653mg (28%)Potassium: 543mg (16%)Fiber: 9g (38%)Sugar: 6g (7%)Vitamin A: 8117IU (162%)Vitamin C: 12mg (15%)Calcium: 163mg (16%)Iron: 5mg (28%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword comfort food, hearty, leftovers, spicy

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Spicy Leftover Turkey and White Bean Soup