I made this quick soup for lunch today using my leftovers from turkey day. I didn’t boil the carcass like I should have for a couple of hours because it got tossed ( I know, I know), instead I just used one leg and one wing that I had saved and it still was mighty good!
I make this type of soup often in the winter, beans with greens, with or without pasta, sometimes chicken, sometimes not, turkey in this case, and other vegetables I want to use up.
I recently made some Corzetti, which are thin rounds of pasta which is embossed and stamped with a design (more on that in a future post). I had one bag left in my freezer so I added that to my soup but you could certainly add some nice shells or even broken up lasagna sheets, basically any favorite pasta of your choice, it’s all good. With in an hour my soup was on the table and warming me up!
- 1 turkey leg and 1 wing leftover and cooked from Thanksgiving
- 1 extra large leek, cleaned and sliced
- chopped kale, a few handfuls
- 2 cloves minced garlic
- 2 cans, cannellini beans, rinsed and drained
- 3 slices of chopped precooked bacon, optional
- water and broth, enough to cover turkey parts plus a little more
- 2 parmesan rinds to flavor broth
- ½ lb of cooked pasta, tossed in a tiny bit of olive oil and set aside separately
- parsley, red pepper flakes and thyme
- salt and pepper to taste, plus grated cheese
- In a large pot add turkey leg and wing and enough broth to cover plus a little more. Add in parmesan rinds.
- Cook turkey meat for around 40 minutes then remove leg and wing, take the meat off and then place shredded meat back into the pot.
- In a saute pan add leeks, or onions, garlic and kale until slightly wilted, then add to large pot.
- Add rinsed beans and chopped cooked bacon.
- Add seasonings and cook for 20 more miinutes, remove rinds.
- Ladle into bowls then add your cooked pasta and additional cheese.