Spicy Leftover Turkey Soup with White Beans
This tasty Leftover Turkey Soup Recipe which has a spicy kick is a great way to use up your holiday leftovers!
Servings 6
Calories 337kcal
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 jalapeño 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 "/6cm Parmesan cheese rind
- 2 cups water
- 2 15-oz / 400g 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
- Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeño.
- 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.
- Add chicken stock, Parmesan rind, water, and cannellini beans to the pot.
- Increase the heat to high and bring the soup to a rolling boil. Once it boils, reduce the 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!
Nutrition
Serving: 1 | Calories: 337kcal | Carbohydrates: 23g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 705mg | Fiber: 4g | Sugar: 5g