Calizo Leftover Turkey and White Bean Soup

Ingredients

  • 2 Tbsp. 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
  • Calizo Seasonings, to taste
  • Sea salt and black pepper, to taste
  • 2 bay leaves
  • 2 tsp. dried parsley
  • 2 tsp. dried oregano
  • ½ tsp. 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
Step 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 Calizo Italian Seasoning and salt and black pepper, to taste.

Step 2

Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.

Step 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.

Step 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.

Step 5

Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese. 

Enjoy!