Turkey Toscano Soup
Get out any left over turkey you have from Thanksgiving, this recipe is perfect to use up those extras! This also freezes well so you can have healthy meal at your finger tips and fast.
Equipment
- 1 large stock pot
- 1 immersion blender
Ingredients
- 1 pound cooked turkey
- 6 cups chicken broth
- 3 TBS olive oil
- 2 15.5oz cans cannellini beans drained
- 1 yellow onion diced
- 1 small fennel bulb trimmed and diced
- 1 large carrot peeled and diced
- 2 cups butternut squash cubed
- 1 bunch kale ribs removed, rough chop
- 1 cup cherry tomatoes halved
- 2 celery sticks diced
- 3 tsp thyme
- 2 garlic cloves diced
- 1/2 tsp red pepper flakes
- 1 tsp chili powder
- 1 2-3 oz piece Parmigiana Reggiano
- 1 bay leaf optional
Instructions
- Drain one 1 can cannellini beans and set aside.
- To a stock pot add two cups of the chicken broth and the drained cannellini beans, using an immersion blender cream them together and pour into bowl and set aside. This helps to make a creamier sauce.
- To the stock pot over medium heat add the cooked turkey, red pepper flakes, thyme, chili powder, yellow onion, cherry tomatoes, carrot, fennel bulb and garlic cloves, olive oil. Simmer until vegetables are cooked.
- Add in the creamed bowl of cannellini beans, celery, kale, the second can cannellini beans (drained), Parmesan cheese and the squash. Continue to simmer until squash is tender.
- Continue to simmer for a few minutes and serve with grated Parmesan cheese on top.