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Author Notes: This is the result of trying to come up with yet another way to use the Thanksgiving leftovers. I make it with chicken, too. It's definitely a healthy step away from the holiday excess, good on a cold, dreary day. - Sally
- 2 tablespoons olive oil
- 1 milliliter medium onion, finely diced
- stalks celery, cut in 1/4-inch dice
- 1/2 small butternut squash, peeled and cut in 1/4-inch dice (about 1 1/2 cups)
- Salt and pepper to taste
- 10 cups turkey broth
- 2 cups diced leftover turkey
- 1 14-ounce can white beans (cannellini or navy, e.g.) rinsed and drained
- 5 cups baby spinach leaves (about 4 ounces)
- Freshly grated Parmesan, for garnish
- 1. Heat the oil in a large pot over medium heat until it shimmers. Add the onion, celery, squash, and salt and pepper to taste. Cook for about 3 minutes, until the vegetables begin to soften. Add the stock and the beans, bring the soup to a simmer, and cook until the squash is tender, 12 to 15 minutes. Add the turkey and spinach leaves and simmer for another minute or two until the turkey is heated through and the spinach has wilted. Ladle into warm bowls and garnish with grated Parmesan to taste.