There goes the last of the last of the turkey stock. Now I'm in full-on jam-making mode for the holidays, and Thanksgiving is a already a distant dream, even just one week later. This hearty, satisfying soup -- a kind of brothy, tomato-less minestrone -- will keep us going through the snowy work week ahead. Next time I would use red beans instead of white, spinach fusilli instead of whole wheat and ham instead of turkey, just to make it prettier to look at, but the flavor doesn't need any adjustment at all. I'm baking a loaf of bread to go with the soup, and the house smells pretty great. I know this isn't a very politically correct thing for a modern gal to say, but the truth is, I'd be perfectly happy to stay home and cook for my family all day. This is what I love.
2 T olive oil
5 cloves garlic, sliced thin
3-4 stalks of celery, cut into large dice, about 1 cup
1 cup carrots, cut into large dice
1/2 a large Spanish onion, cut into large dice, about 1 cup
1 quart plus 1 pint turkey stock
1 can white beans
1 cup, leftover cooked turkey, chopped into large dice
2 large handfuls of fresh baby spinach, washed and julienned
1/3 cup chopped parsley
1 T garlic powder
1/2 teaspoon dried thyme
Salt and pepper, to taste
Cooked whole wheat fusilli or elbow macaroni
Freshly grated parmesan cheese
In a large pot, saute the first five ingredients until they start to soften. (I start the carrots ahead of the other vegetables so everything finishes cooking at the same time) Add the turkey stock and bring to a boil. Turn down the heat and simmer, adding the beans and turkey, until the vegetables are cooked to the desired consistency. Add the spinach, parsley and spices and adjust for seasoning. Just before serving, add the pasta, to taste, and serve with grated cheese alongside.
We eat a lot of soup during the winter. This one sounds delicious!
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