Use up that turkey carcass in this hearty, soothing soup. Perfect for cool weather.
Course Main Course, Soup
Keyword bean soup, leftover turkey, turkey, white beans
Prep Time 15minutes
Cook Time 2hours
Soak Beans 12hours
Total Time 2hours15minutes
1pounddried great northern beansor other white bean (navy beans would be good)
1leftover turkey carcassif you have wings or legs, that's great too.)
pinch red pepper flakes
3 cloves garlicminced
3large stalks celerydiced
1 large oniondiced
2cupsleftover turkey meat
1/2cup pastinaor other tiny pasta - like orzo
1-2 cupschicken brothas needed
5large leaves curly kalewith tough stems removed
Transfer the beans to a large dutch oven and sort through them removing any bad beans, or pebbles. Cover with cool water and let sit for 8 hours or overnight.
Drain the beans and add them back to the pot. Add the turkey carcass and any leftover wings that you have. Cover the beans and carcass with 10-12 cups of water.
Add the bay leaves, oregano, red pepper flakes and garlic and heat to boiling. Reduce heat to a rapid simmer and leave the lid just slightly askew on the pot. Simmer for 1 1/2 hours or until the beans are tender.
Remove the carcass and any bones. Set the carcass and bones aside to cool.
Add the carrots, celery, onions. Simmer for 10 minutes.
When the turkey is cool enough to handle, remove any meat that's still attached to the turkey. (We don't usually eat the wings -- so there's meat from that along with the anything off the carcass) It usually adds up to about 2 cups -- but if you don't have that much, it's ok. The flavor from the turkey will be in the broth.
Add the turkey meat, pasta and chopped kale. If the soup seems too thick, add additional chicken stock one cup at a time to thin it to your desired consistency.
Stir in the turkey meat, pasta and kale and simmer for about 10 minutes.
Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley.