Thanksgiving is easily one of my favorite holidays. First and foremost, I love to cook and even enjoy the chaos of cooking for a crowd on a holiday, but I also thoroughly enjoy spending time with family and close friends. 

Of course, there are the folks who enjoy Thanksgiving football, but for me what really takes the cake is the leftovers. After a few days, the same old leftovers don't quite cut it for some. I'm perfectly content with the same old Thanksgiving leftovers, but why not amp it up? 

Soups and stews are a quick and easy way to use up leftovers, offering a lighter fare especially when built in a translucent broth.

In this recipe we use leftover Thanksgiving turkey, white (cannellini) beans and fresh vegetables to make a hearty and delicious soup. If you're not a bean fan or want to lower the carbohydrates, you can substitute the white (cannellini) beans for quinoa or pearl couscous. If you don't have leeks lying around, celery is a great substitute. Lastly, if you're not into spicy foods, simply eliminate the jalapenos.

Leftover Thanksgiving turkey doesn't have to be the star ingredient. This recipe can be made any time of year with shredded chicken, even a store-bought rotisserie chicken. To make things even easier, this can easily be adapted to cook in an electric pressure cooker or Instant Pot®. 

Let's dive into this leftover Thanksgiving turkey and white bean soup recipe that is sure to warm your body and soul with it's classic comforting flavor of Thanksgiving turkey. It can be served alone, with a light and crunchy side salad, with fresh baked bread or simple salted crackers or oyster crackers.

leftovers, Thanksgiving, turkey, beans, soup

soup

Yield: 6

Author: melsaywhat

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Spicy Leftover Turkey and White Bean Soup

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Leftover Thanksgiving turkey, white beans and fresh vegetables make for a hearty and delicious soup. Enjoy it alone as a light lunch or dinner, or with a light and crisp side salad companion.

Ingredients

Ingredients

• 2 T. extra virgin olive oil
• 3-4 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 large leek, diced
• 4 carrots, peeled and diced
• 1 jalapeno pepper, diced
• Sea salt and pepper, to taste
• 2 bay leaves
• 2 t. dried parsley
• 2 t. dried oregano
• ½ t. cayenne pepper
• 4 c. organic chicken stock
• 3” Parmesan cheese rind
• 2 c. water
• 2 15-oz. cans cannellini beans, rinsed and drained
• 2 c. cooked turkey, shredded
• 2 c. baby spinach, coarsely chopped

Optional Garnish

• Freshly shaved Parmesan cheese
• Fresh parsley, chopped

Instructions

Instructions

1. Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno. Cook, stirring occasionally, until vegetables are soft and develop a bit of color, approximately 6 - 8 minutes. Season with salt and black pepper, to taste.
2. Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
3. Add chicken stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduce heat to medium low and simmer, uncovered, for 20-25 minutes.
4. Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese.

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Nutrition Facts

Calories

356.51

Fat (grams)

14.29

Sat. Fat (grams)

4.82

Carbs (grams)

30.48

Fiber (grams)

7.15

Net carbs

23.33

Sugar (grams)

4.65

Protein (grams)

27.66

Sodium (milligrams)

519.88

Cholesterol (grams)

66.73

Nutrional info provided by Recipes Generator and should not be construed as medical guidance or advice. All information is based solely on results provided by Recipes Generator and is not guaranteed to be accurate. 

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