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.
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
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.
