Leftover Turkey Recipe

The Library will be closed Sunday, Monday, and Tuesday. Here is recipe to try Tuesday with your turkey leftvovers. The recipe for Turkey White Bean Soup is from the January 2005 Good Housekeeping. You can find more recipes in cooking magazines using the Libary's Masterfile database.

Prep 15 minutes · Cook about 25 minutes
Makes about 8 cups or 4 main-dish servings2 tablespoons olive oil

2 large garlic cloves, crushed with press
½ teaspoon salt
¼ teaspoon crushed red pepper
Pinch dried rosemary, crumbled
2 cans (15 to 19 ounces each) white beans, rinsed
and drained (use small white beans, cannellini,
chickpeas, navy beans, or any combination)
1 can (28 ounces) plum tomatoes in juice
1 can (14 to 14 1/2 ounces) chicken broth (1 3/4 cups)
1 bag (6 ounces) baby spinach, arugula, and
shredded carrot blend or 1 bag (5 to 6 ounces)
baby spinach
1 1/2 cups (½-inch pieces) leftover roast turkey meat
(8 ounces)
Freshly grated Parmesan cheese

1. In 5-quart saucepot, heat oil over medium-low heat. Add garlic, salt, crushed red pepper, and rosemary, and cook until garlic begins to turn golden brown, about 1 minute, stirring constantly. Stir in beans, tomatoes with their juice, and broth; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 20 minutes.

2.Stir in spinach blend and turkey; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes or until spinach wilts and turkey is heated through. Serve in soup bowls and sprinkle with Parmesan cheese.