Smoked Tuscan Turkey Soup
- 16 Servings
- 25 mins Prep Time
- 1 hr Total Time
Ingredients
- 2 lbs. shredded Smoked Turkey (leftover turkey from Smoked Whole Bird, Bone in Breast or Basted Turkey Breast)
- 1 Tbsp. vegetable oil
- 3 cloves garlic- fine mince
- 2 cups yellow onion- ¼” dice
- 1 cup shredded carrots
- 1 cup celery- ¼” dice
- 1 Tbsp. fennel seeds
- 2 quarts chicken stock or smoked turkey stock
- 1 bunch of kale- washed and cleaned, cut into small strips
- 1 Tbsp. Italian seasoning
- 2- 15 oz. cans great northern beans, drained and rinsed Salt & pepper- to taste
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Step 1
In a large stock pot, prepare with oil over medium heat. Add the garlic, onions, carrots and celery. Cook until vegetables are softened, approximately 5-10 minutes. -
Step 2
Add the fennel seed and Italian seasoning, cook an additional 3-5 minutes. -
Step 3
Add the stock then the turkey. Bring the soup to a boil, reduce the heat then simmer for 30 minutes. -
Step 4
Add the chopped Kale, Italian and the beans, simmer for an additional 20 minutes. Salt and pepper to taste. -
Step 5
Remove from the heat and serve immediately with some shredded Parmesan for garnish.
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