There are lots of ways to use up the leftover Thanksgiving turkey, and soup is one of the easiest.  This recipe in particular will be your new favorite go to!  The secret is tomato paste for richness and pureed white beans for thickness and creaminess with no added fat.  We used our Terrific Turkey Stock, but a boxed stock will work as well.  You could also make this without the turkey and just have a vegetable soup.  If you used veggie broth it would be completely vegan.  Either way it is packed with flavor, fiber, vitamins, and of course low in fat and calories!  It is a Shred and Sparkle star!  Individually store leftovers for lunches and there will be no excuses for making an unhealthy choice!

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Cooking time: Approximately 1 hour

Serves 6-8

Shopping List:

  • Finely chopped leftover turkey, about 1 cup
  • 1 onion, chopped
  • 4 carrots, chopped
  • 1 package sliced mushrooms
  • 4 cloves of garlic, chopped
  • 2 shallots, minced
  • 4-6 red potatoes, diced
  • 1 bunch each swiss chard and collard greens, or other greens like spinach or kale, tough stems removed, chopped
  • fresh thyme, sage, rosemary 1-3 T each, chopped
  • handful of chopped Italian parsley
  • 1 small can tomato paste
  • 1 can white beans
  • about 8 cups of turkey stock
  • olive oil, salt and pepper

Directions:

  1. Heat 1 T olive oil over high heat until shimmering.
  2. Add onion, garlic, shallots, and carrots and saute until onion is translucent, about 5 min.  Season with a little salt and pepper.
  3. Add mushrooms and saute until they start to brown.
  4. Add potatoes and continue to saute another 4-5 min, stirring continuously.
  5. Add can of tomato paste and stir and cook until the paste looks slightly “bronzed”.  This deepens the tomato flavor and reduces the acidity of the tomato paste- a mega flavor trick  to use in any soup or sauce!
  6. Add stock and bring to a simmer.  Continue cooking until potatoes are tender but not mushy, 10-15 min, then add turkey.
  7. Rinse beans and put them in a blender or Magic Bullet.  Add a ladle or two of the hot stock, then puree.  Another trick to use again!  Plus it’s a little sneaky for the bean haters out there!  Add back into soup to thicken.
  8. Add all the greens, and the herbs.  It will be a lot, but they will cook down!  If you need to add a little water.  Simmer until greens are wilted and tender, about 5 – 8 minutes.
  9. Taste, salt and pepper accordingly, and serve with a little good quality parmesan cheese on top.
  10. Sit back and bask in the compliments!