Turkey soup with Beans, Greens and Pasta
 
Ingredients
  • 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
Instructions
  1. In a large pot add turkey leg and wing and enough broth to cover plus a little more. Add in parmesan rinds.
  2. 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.
  3. In a saute pan add leeks, or onions, garlic and kale until slightly wilted, then add to large pot.
  4. Add rinsed beans and chopped cooked bacon.
  5. Add seasonings and cook for 20 more miinutes, remove rinds.
  6. Ladle into bowls then add your cooked pasta and additional cheese.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/11/next-day-turkey-soup-with-corzetti-pasta.html