Turkey, White Bean, And Escarole Soup Recipe

ingredients

2 tablespoons olive oil, divided
2 cups cooked white beans
6 cloves garlic
6 cups chicken or turkey stock
1 cup onion
3 cups leftover roast turkey
1 bay leaf
1/2 pound escarole or spinach
1 rib celery
2 cups cooked citalini or lumachelle pasta
2 medium carrots, peeled and diced
1 teaspoon salt
freshly ground nutmeg
1/2 teaspoon black pepper

directions

In heavy soup pot or Dutch oven over low heat, heat 1 tablespoon oil. Add half of minced garlic and all chopped onion and saute until onion is limp. Add bay leaf, diced celery, carrots, salt and freshly ground pepper. Cook, stirring occasionally, for about 5 minutes.

Add beans and cook 4 minutes. Add stock, cover and simmer slowly 20 minutes.

Meanwhile, in skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add remaining minced garlic; saute until golden, 3 minutes. Add meat (cut into bite-size pieces) and saute, stirring, 2 minutes. Add escarole and saute until wilted, about 2 minutes. Remove skillet from heat and add its contents to soup. Simmer 2-5 minutes; stir in pasta and spoon into bowls.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Philly REVIEW:
November 26, 2012

Made this soup the day after Thanksgiving and it was really yummy. I used baby spinach instead of escarole because thats what I had on hand. Only addition was a slash of lemon juice to bring out the flavors. Great soup for a cold day. Thanks for the recipe.

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