There is no better way to use up leftover Thanksgiving turkey than by making a hearty and healthy soup. This soup is so protein-rich and also incredibly comforting. The rich leek-infused stock rehydrates the turkey while the spinach and cannellini beans add great texture and nutrition.
Using healthy descriptors does not do this soup justice. You need to imagine utter comfort that nourishes you head to toe. This is a yummy, chunky soup.
Turkey Cannellini Soup
4 tablespoons butter, divided
1 small leek, thoroughly cleaned and sliced thin
1/2 sweet onion
1 teaspoon fresh thyme
6 cups chicken stock
2 medium-sized Idaho potatoes, peeled and diced
2 (15.5 oz) cans cannellini beans, drained
2 cups diced cooked turkey meat
3 big handfuls of fresh spinach (or 2 cups frozen spinach)
1/3 cup whole milk
3 tablespoons Parmesan
Sea salt and freshly cracked pepper, to taste
In a large stockpot, add in 2 tablespoons butter and the sliced leek. Saute on medium-high heat to soften for 1-2 minutes then add in the sweet onion. Continue cooking until the onion softens and turns translucent (about 5-7 minutes). Next add in the stock, thyme, and potatoes. Cook on medium for about 20 minutes until the potatoes have fully softened.
Next, add in half of your cannellini beans. Puree your soup with an emersion blender until smooth and creamy. Add in the turkey meat, the remainder of the cannellini beans, and spinach. Cook for an additional 10 minutes to warm all ingredients.
Finish by removing from heat then stir in the milk, Parmesan, and remaining butter. Season to taste with salt and pepper. Enjoy!