Hearty Turkey Soup on a Cold December Day

It’s still chilly here, though the Arctic blast has moved on. I decided to use up the leftover turkey and test out my new mandolin at the same time and make a big pot of soup for lunches this week.

When I roast a turkey, I always save the wings and legs, freezing them for soup later on.  You can also save the carcass, which I do sometimes, but really most times it seems like too much trouble.   You can also freeze leftovers, but I find dark meat works best because the white meat tends to get tough once it’s frozen, even when simmered for hours in soup.

You can add anything you want. I didn’t have beans, so I substituted whole wheat egg noodles. I cook them separately, so they don’t get too mushy and add them to the bowl and pour the soup over them.

Hearty Turkey Soup

  • Wings and Legs of turkey, cooked
  • 2 cups chicken broth
  • 4 cups water
  • 4 carrots,  julienned (frozen ok)
  • 2 stalk of celery and celery leaves,  julienned
  • 1 cup green beans, frozen or canned
  • 6 green onions, chopped
  • 1 large potato, peeled and diced
  • 1 15 oz can Cannellini beans*
  • 2 tsp crushed garlic
  • 1 bay leaf
  • 1 tsp celery seed
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • salt & pepper to taste

In a large saucepan, add turkey, broth and water.  Bring to a boil and let boil 10 minutes.  Reduce heat and add remaining ingredients.  Let simmer for 20 minutes, remove legs and wings, let cool enough to remove remaining meat (most will have fallen off).  Add meat back to soup and let simmer another 10 minutes.  Remove bay leaf and serve with Buttermilk Biscuits and Cranberry Sauce.

*Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.

 

Originally posted November 2011

Tuscan Bean Soup

Winter is all about soups and stews for me.  There is nothing like a kitchen filled with the smells of a simmering pot of goodness. Who cares about the gloomy day outside when you can serve a steaming hot bowl of soup or stew with a nice loaf of  bread or biscuits.

Bean soups are high on my list of favorite soups.  And since discovering the joys of cooking with a pressure cooker, using dried beans are snap.  I know many people are purists and say that dried beans are the only way to go, but honestly I have never found canned beans to be lacking.  They are quick and easy and I like the flavor just fine.  So by all means, if you want to make life easier, use canned beans.

And to get us started, here is a nice bean soup.  I’m not a big kale fan, so I only added 2 cups and added spinach as well.  You can easily add as much kale as you like, the original recipe called for 2 whole heads.

Serves 6 easily.  Serve with a nice garlic bread.

Tuscan Bean Soup

  • 14 oz canned kidney beans, or 1/2 cup dried, soaked overnight*
  • 14 oz canned cannellini beans, or 1/2 cup dried, soaked overnight*
  • 1 tablespoon olive oil
  • 1/2 pound diced pancetta, or bacon
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 4 cloves garlic, sliced thinly
  • Salt and pepper
  • 14-ounce can diced tomatoes
  • 4 cups chicken stock (low-sodium)
  • 4 cups water
  • 1 sprig rosemary (remove before serving)
  • 1 tsp dried basil, or 1 tbsp chopped fresh
  • 1/2 tsp dried thyme, crushed
  • 1/2 tsp dried oregano, crushed
  • 1 bay leaf (remove before serving)
  • 1 teaspoon red chili flakes
  • 2 cups kale, chopped
  • 2 cups baby spinach, chopped
  • Parmigiano-Reggiano, grated, for serving

Place the beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender.

In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Sauté the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained beans and the chicken stock and water. Add spices, salt and pepper. Cook for 15 to 20 minutes, then add the kale and spinach. Continue cooking until the beans are completely tender.

Pressure Cooker instructions:

*At this altitude, soaking does nothing, so I skip that step. I rinse them well and then I pressure cook the beans for 30 minutes before starting the soup. It can be done the night before and refrigerate the drained beans. They will be just tender, drain and add to soup as per directions above.

 

Hearty Turkey Soup

I get it, you’re over turkey.  But you still have leftovers.  What to do?  How about freezing those leftovers and making Hearty Turkey Soup on a cold day in a week or so when turkey sounds like a wonderful idea?

When I roast a turkey, I always save the wings and legs, freezing them for soup later on.  You can also save the carcass, which I do sometimes, but really most times it seems like too much trouble.   You can also freeze leftovers, but I find dark meat works best because the white meat tends to get tough once it’s frozen, even when simmered for hours in soup.

Here is the Hearty Turkey Soup I made this weekend for my family, since we didn’t want to waste any of that delicious deep friend Cajun turkey my brother made for us:

Hearty Turkey Soup

  • Wings and Legs of turkey, cooked
  • 2 cups chicken broth
  • 4 cups water
  • 4 carrots,  julienned (frozen ok)
  • 2 stalk of celery and celery leaves,  julienned
  • 1 cup green beans, frozen or canned
  • 6 green onions, chopped
  • 1 large potato, peeled and diced
  • 1 15 oz can Cannellini beans*
  • 2 tsp crushed garlic
  • 1 bay leaf
  • 1 tsp celery seed
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • salt & pepper to taste

In a large saucepan, add turkey, broth and water.  Bring to a boil and let boil 10 minutes.  Reduce heat and add remaining ingredients.  Let simmer for 20 minutes, remove legs and wings, let cool enough to remove remaining meat (most will have fallen off).  Add meat back to soup and let simmer another 10 minutes.  Remove bay leaf and serve with Buttermilk Biscuits and Cranberry Sauce.

*Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.

 

Tuscan Panzanella Salad

This is great with grilled chicken or steak.

 

Tuscan Panzanella Salad:

  • 1 cup basil leaves, torn
  • 4 green onions, sliced
  • 6 kalamata olives, halved or sliced
  • 3 large tomatoes, cut into 1-inch pieces
  • 1-15 oz can cannellini beans, drained
  • 3 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • ½ tsp pepper
  • ¼ tsp salt
  • ¼ cup shredded parmesan cheese

large bowl

 

In serving bowl, combine basil, onions, olives, tomatoes and beans.  Whisk together vinegar, 1 tbsp olive oil, garlic, salt & pepper.  Toss with tomato mixture and refrigerate until serving.  Just before serving, add to bread bowls and toss with croutons and parmesan cheese.

 

Bread Bowls:

  • 2 small loaves Shepard (round) bread
  • 1 tbsp olive oil or butter

baking sheet

 

Cut each loaf in half to make two bowls.  Hollow out the loaves to make bread bowls.  Tear the torn bread into 1-inch pieces, toss with olive oil and spread onto baking sheet and bake at 350° until toasted for croutons.