My, My, My!
What to do with all of that turkey after Thanksgiving? Well, I’ll tell you. Make some of this delicious soup. I can cure what ails you. If your not into the meat aspect of this soup, then leave it out, and substitute vegetable stock for the chicken stock.
1/2 c. chopped bacon ( opt.)
1/4 c. olive oil
1 1/2 c. diced celery
1 c. diced carrots
2 c. diced onions
8 c. turkey stock
1 c. green beans ( fresh, frozen or canned ok)
1/2 c. diced roasted peppers
15 0z. can diced tomatoes in juice
15 oz. can cannellini, kidney or chick peas; rinsed and drained
1 c. dried bowtie pasta, penne, or macaroni
1 T. Italian seasoning
1 bay leaf
1/2 t. cracked black pepper
2 T. chopped garlic
5 c. diced turkey ( can be all white meat, all dark or mixture of both
1/2 c. frozen chopped spinach
1/2 c. parmesan cheese ( powdered kind, not the gourmet kind)
In a heavy-bottomed stockpot, heat up the olive oil until hot, then add bacon and saute carefully over meduim heat until crisp . Remove bacon frompan and set aside. Add carrots, onions, garlic and celery to pan and saute until tender, about six to eight minutes. Add stock, vegetables, bay leaf and seasonings to pan. Let simmer for 20-30 minutes over low heat. Add beans and pasta and cook for another 15 minutes. Add frozen spinach and diced turkey and cook another five minutes. Stir in parmesan cheese until dissolved and serve with warm crusty bread and a drizzle of olive oil on top, cooked bacon and extra parmesan cheese.