Quick Leftover Turkey Bean Soup

Quick Leftover Turkey Bean Soup

This recipe is a great way to use up leftover turkey and whip up a delicious and hearty soup in no time.

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 celery stalks, chopped
• 3 carrots, chopped
• 3 garlic cloves, minced
• 6 cups chicken or turkey broth
• 2 (15.5 oz) cans cannellini beans (or other white bean), rinsed and drained
• 4 cups cooked turkey, shredded or cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped fresh parsley (optional, for garnish)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the chicken broth, beans, turkey, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender and the flavors have melded.
4. Taste and adjust seasonings as needed.
5. Serve hot, garnished with fresh parsley (optional).

Tips:

• For a richer flavor, you can use leftover turkey drippings instead of olive oil.
• If you don’t have cooked turkey, you can substitute with shredded chicken or even leftover rotisserie chicken.
• Want a thicker soup? Mash some of the beans against the side of the pot with a fork before serving.
• This soup is also delicious with a dollop of pesto or a sprinkle of Parmesan cheese on top.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.