Italian Turkey Soup

Photo courtesy of the Cooking Corner.

     After the last holiday I was looking for ideas on how to recycle turkey and came upon an idea for Italian soup. This recipe uses the flavors of Italy to give a fresh new flavor to those leftover tidbits. We were pleasantly surprised at the transformation of that traditional bird. I used holiday leftovers, white beans, Italian tomatoes and spices topped with Parmesan to make recycling leftovers interesting. This would be perfect served with garlic bread.
 
Italian Turkey Soup
based on Italian Style turkey soup from Fresh Market 1115
1 T. olive oil
1 large carrot or 4 baby carrots, chopped
1/2 small onion, chopped
1 stalk celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
Kosher salt and cracked black pepper
1 tsp. roasted garlic
1/4 cup white wine
1 can Italian chopped tomatoes, not drained
1 can great northern (or Cannelini) beans, rinsed and drained
2 cups cooked turkey, chopped or cubed
2 tsp. chicken base
3 cups water (add more to desired consistency)
1/4 tsp. thyme
1/2 tsp. rosemary
1 tsp. basil and oregano blend (or 1/2 tsp. each)
1/4 cup Parmesan

In a large pot, heat olive oil. Add carrots, onion, celery and peppers. Sprinkle with salt and pepper, cooking about 10 minutes until tender, stirring often. Add garlic and cook 2 minutes more.

Pour wine into pan and stir. Let cook, stirring occasionally, about 5 minutes.

Dissolve chicken base into water. Add tomatoes, beans, turkey and spices. Slowly stir in chicken base.

Cover pot and heat to simmer at least 30 minutes.

Top with Parmesan cheese before serving.

Serves 4-5.