Leftover Turkey and White Bean Soup
This leftover turkey and white bean soup is a perfectly simple recipe for using leftover turkey or chicken. It's easy to throw together and will warm you up on a cold day.
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Servings: 6
Calories: 286kcal
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (peeled and diced)
- 3 ribs celery (trimmed and diced)
- 4 carrots (trimmed, peeled, and diced)
- 5 cloves garlic (peeled and minced)
- 1 pound cooked turkey (diced)
- 6 cups chicken broth
- 15-ounce can white beans (drained and rinsed)
- 4 ounces baby spinach (roughly chopped)
- ½ cup dill (loosely packed and roughly chopped)
- 1 tablespoon oregano (fresh; roughly chopped)
- 1 lemon (juiced)
- Salt and pepper to taste
Instructions
Cook the aromatics:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook for 4 to 5 minutes. Season with salt and pepper.
- Add the garlic and cook for 1 minute until fragrant.
Add the turkey:
- Add the turkey to the pot and toss to combine.
Simmer the soup:
- Add the chicken broth and white beans. Add salt and pepper to taste. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.
Finish the soup:
- Taste the soup and adjust the seasonings to your preference. Add the spinach, dill, oregano, and lemon juice and simmer for 5 minutes until the spinach is bright green and wilted. Turn off the heat.
To serve:
- Ladle the soup into bowls and enjoy!
Nutrition
Calories: 286kcal | Carbohydrates: 31g | Protein: 31g | Fat: 6g | Sodium: 227mg | Fiber: 8g | Sugar: 4g | Vitamin C: 23mg
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