Leftover Thanksgiving Turkey & Bean Soup

Ingredients

• 1 tbsp olive oil

• 1 yellow onion, diced

• 10 carrots, peeled & diced

• 5 celery stalks, diced

• 3 cloves garlic, minced

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp cumin

• 1 tbsp Italian Seasoning

• red pepper flakes to taste

• 4 cups chicken broth, divided

• 2 (540 mL) cans white cannelini beans, rinsed & divided

• 1 lb cooked turkey, chopped

• 1 lemon, zest & juice

• 3 cups spinach, roughly chopped

• 2 tbsp fresh dill

• 1/4 cup parmesan cheese, graded for topping

Instructions

1. Pull out your large stock pot, add oil and heat over medium heat. Add onions, carrots, celery & garlic, sauté until vegetables are soft and onions are translucent.

2. Add salt, pepper, cumin, Italian Seasoning and red pepper flakes (if using). Stir and cook for another couple minutes. Stir in turkey and allow to cook for a few minutes.

3. While things are marrying, combine 1 cup of cannellini beans with 2 cups of chicken broth in a food processor or blender; blend until smooth.

4. Add the bleneded beans, remaining chicken broth, remaining can of beans, lemon juice & zest to pot. Bring to a simmer over medium heat uncovered for about 15 minutes, this will help thicken the soup.

5. Stir in spinach & fresh dill. Taste for seasoning, add as necessary.

6. Serve in bowls and top with Parmesan cheese.