Leftover Turkey, Sweet Potato and Cannellini Bean Soup
- On November 21, 2012
- By Lindsay
0
Leftover Turkey, Sweet Potato and Cannellini Bean Soup
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Appetizer, Side Dish, Soup |
| Misc | Serve Hot |
Ingredients
- 1 onion, diced
- 1 cup celery, diced
- 2 teaspoons olive oil
- 1 teaspoon dried rosemary, or to taste
- 1 sweet potato, washed and diced into 1/2 inch pieces
- 5-6 cups reduced sodium chicken stock, or leftover turkey stock
- 2 bay leaves
- 2 cups leftover turkey, diced
- 1 (15oz) can cannellini beans, rinsed
- black pepper, to taste
Directions
| While vegetables are sauteing, wash, peel and chop sweet potato. Add chopped sweet potato to celery and onions and saute another 5 minutes. | |
| Step 1 | |
| Heat olive oil in a large dutch oven over medium heat. Add onion, celery, and rosemary. Saute about 5 minutes. | |
| Step 2 | |
| Add stock and bay leaves and simmer. Cook about 10 minutes, while preparing turkey and rinsing beans. | |
| Step 3 | |
| Add diced turkey, beans, and black pepper to taste. Simmer on low heat for 30 minutes. | |