White Bean, Turkey, and Kale Soup

After a whirlwind week of menu planning, shopping, and cooking, all for one holiday feast, the next day can leave one with little energy to make another meal. Thankfully, leftover turkey is a versatile ingredient for quick post-holiday meals. Over the years I have tried everything from simple turkey sandwiches to more ambitious mole enchiladas, though on these cold late autumn nights, my favorite option is always a comforting pot of soup. This warming white bean and kale soup, which comes together quickly, sparkles from the addition of fresh lemon juice.

Ingredients:

3 tablespoons olive oil

1 large onion, diced

1 large carrot, diced

2 stalks celery, diced

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

1 bay leaf

2 tablespoons tomato paste

1 ½ teaspoons ground coriander

¼ teaspoon crushed chili flakes

3 to 4 cloves garlic, minced

Kosher salt

2 to 3 cups turkey meat, shredded

3 cups cooked white beans (see notes)

6 cups turkey or chicken stock (see notes)

Large bunch kale, cleaned, stemmed, and torn into bite-sized pieces, about 4 cups

½ cup fresh parsley, chopped

Juice and zest of one lemon

Directions:

Heat the oil in a large heavy pot over medium-high heat. When the oil is shimmering, but not smoking, add the onions, carrots, celery, rosemary, thyme, and bay leaf. Sauté, stirring frequently, until vegetables are soft and beginning to lightly brown, 8 to 10 minutes.

When golden, add the tomato paste, coriander, and chili flakes to the pot and stir to fully incorporate. Sauté until the tomato paste slightly darkens and is very aromatic, about 1 minute. Next add the garlic, 1 teaspoon of kosher salt, with the turkey, and continue to sauté for another minute or two. Now add the stock and beans all at once while raising the heat to bring to a simmer. Adjust heat to maintain a steady simmer, cooking until soup slightly thickens and flavors meld together, 15 to 25 minutes.

When ready, stir in the kale and continue to simmer until they are tender. This will take 5 to 10 minutes. If the soup is getting too thick add more stock, or water, to thin it out.

To finish, stir in the lemon juice, zest, and parsley. Taste for seasoning, adding more salt as needed. Broth should be bright and lively. Serve in large bowls with a drizzle of olive oil and if desired, a sprinkle of chili flakes on top for garnish.

Notes:

While store bought stocks are a staple in my pantry, there is something so satisfying about making my own, and it's a lot easier than most people think. While many people spend the day after Thanksgiving at the mall, I can always be found in the kitchen making turkey stock. Here is an easy recipe to try:

Turkey Stock:

Fill a large stockpot with all the bones and carcass of the turkey (after picking off all the leftover meat). If you still have the neck and giblets, throw those in the pot, too. Add 2 onions, 2 carrots, and a couple stalks of celery, all quartered. Add a couple sprigs of thyme and parsley, along with 2 bay leaves and 1 teaspoon of peppercorns. Add enough water to cover, about 1 gallon or more, and bring to a boil over high heat.

Reduce heat to maintain a gentle simmer. Simmer for 1 hour then add 2 tablespoons of apple cider vinegar, and skim off any foam. Continue to simmer for another 2 to 2 ½ hours, until the liquid has reduced by about half. Drain through a fine-mesh strainer set over a large bowl. Use tongs to remove the large bones. If you want a clearer stock, clean and line the mesh strainer with cheesecloth, then run the stock through a second time. Pour into storage containers and allow to cool completely before sealing with lids. Keep in the refrigerator for one week or freeze for later use.

I love Cannellini beans in this recipe, but Great Northern or white Navy beans will work as well. If you are cooking your own white beans from dried, 1 cup dry will yield about 3 cups. If using store-bought, use two 15-ounce cans which are drained and rinsed before adding to the soup.

This soup is a wonderful way to use your leftover turkey, but it would also be lovely with leftover chicken, or with ground Italian sausage. If using raw sausage, add at the same time you would add the turkey, sauté for 6 to 8 minutes until browned, then continue recipe. Serve this hearty soup with plenty of crusty bread for dipping. Enjoy!