Turkey White Bean Soup

You may not have any leftovers from your Thanksgiving or Christmas turkey (no matter how gig it was!) however here is a winter warming soup that you can supplement with roasted turkey breast from a deli, or even shredded rotisserie chicken.

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  • 5 medium yellow onions
  • 7 celery stalks
  • 7 carrots
  • 2 leeks
  • 1 sprig rosemary (6 in.)
  • 8 sprigs thyme, plus 2 tbsp. finely chopped leaves
  • 6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves
  • 2 bay leaves
  • 2 1/4 teaspoons salt
  • 1 teaspoon peppercorns, plus 1 tsp. pepper
  • 1 turkey carcass (meat removed), including turkey neck, chopped into large pieces
  • 1/4 cup Morocco Gold extra-virgin olive oil
  • 4 garlic cloves, finely chopped
  • 4 cups shredded cooked turkey meat, both light and dark
  • 2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained
  • About 1/2 cup freshly grated parmesan cheese


  1. Make Stock: Peel and quarter 3 onions.
  2. Cut 3 celery stalks and 3 carrots into 1-in. lengths.
  3. Cut leeks (white and light green parts only) into 3/4-in. lengths, rinse thoroughly, and drain.
  4. Cut rosemary sprig in half.
  5. Divide cut-up vegetables, rosemary, thyme sprigs, parsley sprigs, bay leaves, 1 tsp. salt, the peppercorns, and turkey carcass between two 8-qt. pots (or use 1 very large pot).
  6. Add 20 cups cold water to each pot and bring almost to a boil over high heat.
  7. Just before stock reaches a boil, lower heat. Maintain a very gentle simmer for 4 hours, skimming off foam for the first 30 minutes.
  8. Strain stock through a colander into a large bowl. Wash pot and line colander with cheesecloth. Strain stock through cheesecloth-lined colander back into pot.
  9. Chill stock, covered, at least 5 hours or overnight.
  10. Make soup: Cut remaining 2 onions and remaining 4 celery stalks into 1/4-in. dice.
  11. Peel remaining 4 carrots, halve lengthwise, and slice 1/4 in. thick.
  12. Bring 15 cups stock (freeze any leftover for another use) to a simmer over medium-high heat.
  13. Heat extra-virgin olive oil in an 8-qt. pot over medium heat.
  14. Add diced onions, celery, and carrots, plus 1/2 tsp. each salt and pepper. Cook until vegetables are softened but not browned, about 20 minutes.
  15. Stir in garlic and chopped thyme and cook, stirring occasionally, 1 to 2 minutes, or until garlic is fragrant. Add hot stock and bring to a simmer.
  16. Stir in remaining 3/4 tsp. salt and 1/2 tsp. pepper.
  17. Add turkey meat and beans to soup and simmer until heated through, 2 to 3 minutes.
  18. Stir in chopped parsley. Add salt to taste.
  19. Serve soup in shallow bowls drizzled with Morocco Gold and sprinkled with parmesan
  20. Note : can be frozen and used for up to 3 months.

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