Bean & Spinach Turkey Soup

Life is like a ten speed bicycle. Most of us have gears we never use. – Charles M. Schultz

Pot 'o goodness.

Did you have a hangover after the holidays? I did, but it wasn't from booze. Mine was leftovers. You know, the ones that seem to hang around far longer after a holiday than one would want...

So what causes the worst holiday hangover? The Bird. The 50 pounder we all feel compelled to roast. There it sits – glaring at you from the refrigerator every time you open the door.

This recipe helps deal with some of that meat you rightly didn't want to waste. It dispatches 3 cups of the beast from your icebox.

If you’re sick of making turkey noodle (or rice) soup with some of those leftovers, try this slightly different recipe. It’s chock full of healthy things and it doesn’t require a lot of additional purchases. Spinach might be one, which isn’t really much to purchase at all.

Everything else you most likely have already sitting in your cupboard. I know I did, and my pantry is getting a bit thin. I used black beans because that is what I had. You could also use Romano or even kidney beans.

This recipe even uses up a little of the excess dried bread you bought for making stuffing. What recipe helps you use up that? The reason it is used is to add some “body” to the soup liquid. Otherwise soups can be a little “watery” in mouth-feel.

The result of your very minimal effort is a very fast dinner that is very filling and satisfying. And you’re in and out of the kitchen in 20 minutes. That’s no lie. It’s hard to believe but true.

So if you still have some turkey in your fridge or freezer (I bet you do...), break it out and get rid of it. It's certainly no chore to have to eat this!

Bean & Spinach Turkey Soup

Prep: 5 min  |  Ready in 20 min  |  Serves 4-6

1 tbsp olive oil

1 medium onion

2-3 garlic cloves, chopped

28 fl. oz. can diced tomatoes, with their liquid

28 fl. oz. chicken stock (use the tomato can to measure)

19 fl. oz. can black beans, rinsed

3 cups pre-cooked turkey, chopped

3-4 cups spinach, chopped

1/4 cup dried bread crumbs

1/3 cup grated parmesan

2 tsp dried oregano

1 tsp dried chilli flakes

salt* and pepper, to taste

Heat the oil in a large pot. Add the onion and garlic and sauté for about 3 minutes until they start to become translucent. While they soften, chop the turkey and set aside.

Add the tomatoes, chicken stock, beans, turkey and spinach. Bring to a gentle boil and let cook for 5 minutes.

While the soup simmers, process some dried bread into fine crumbs in a food processor. Add the bread crumbs, parmesan, oregano, chilli and black pepper. Let cook for a couple minutes more. Then taste for salt and adjust.

Serve with a little grated parmesan at the table.

* Taste for salt at the end. The chicken stock and parmesan already carry a lot of salt.

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