Turkey and white bean soup is a gluten free version of turkey noodle soup. Use up Christmas dinner leftovers.
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No matter how many people you have over for Christmas dinner, it seems that turkey leftovers are inevitable.
A big bowl of turkey noodle soup is a satisfying end for that turkey carcass, BUT what do we do now that more and more people are realizing their tummy (and other) problems come from gluten?
I haven’t tried gluten-free noodles yet, because every single person I talk to says they’re horrible and tend to dissolve. Blech. What to do, what to do ….?
Before you make this, you’re going to need to make your turkey stock because you need 4 cups turkey broth. It’s easy! You can even do it in the big roaster where you cooked your turkey.
After we’re done eating, I spend a bit of time pulling off every bit of meat that I can find, and I package that up separately.
Then I break up the turkey carcass a bit so that it can all go under the water, add water, and let it simmer. The spices and a few stray roasted vegetables are still right there, plus the browned bits at the bottom.
Just add water and let it simmer gently until the water turns into nice rich broth.
Because there are no noodles in this soup, I replaced them with white beans. No one will miss the noodles!
- 2 Tablespoons oil
- 4 cloves garlic minced
- 1 medium yellow onion diced
- 1 large leek diced
- 4 carrots peeled and diced
- 1 jalapeno pepper diced, optional
- Salt and pepper to taste
- 2 bay leaves
- 2 teaspoon dried parsley
- 2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 4 cups turkey stock
- 3 inches Parmesan rind
- 2 cup water
- 30 ounces cannellini beans drained and rinsed (or 3 cups cooked beans)
- 2 cups turkey cooked, shredded
- 2 cups baby spinach coarsely chopped
- Parmesan cheese shaved
- Fresh parsley chopped
- Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno.
- 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, or until the herbs become fragrant.
- Add turkey stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil.
- Once it boils, reduce 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!
Originally posted 2014-12-13 04:08:17.1