Happy Thanksgiving! Ahh, how I love this time of the year. The holiday season has officially begun. The music, the decorations, the shopping and of course the food! Kurt and I hosted the last three Thanksgivings but this year we are going to my parents in NY. As much as I love hosting I equally love going to the house where I grew up. This is truly a heart warming time of the year. The next few days are going to be very busy as we also have Briana’s birthday to celebrate on Saturday. Our little girl is turning 5. So on this Thanksgiving Eve I give thanks for my beautiful family and all the memories we make each and every day.
As everyone around prepares for the “stuff your face day” I thought it would be nice to share this “light on your belly” recipe. A recipe that is perfect for lunch on Friday when you’re staring at all the leftover turkey, trying to figure what to do with it. This is a very simple soup that doesn’t require a lot of work but will definitely satisfy the growl in your belly.
Bring a pot of water to a boil. Add leftover turkey and chicken bouillons. I always buy the ones sold at BJ’s, they contain no MSG. Now simmer the turkey about 30 min then add sliced garlic, carrots and rinsed cannellini beans.
Cook about 10 minutes, then add escarole and simmer another 3-5 minutes. That’s it. You’re done. That’s all it takes.
I love the flavor of this soup, its clean tasting but wonderfully flavorful. Just serve and enjoy.
Escarole Bean Soup with Turkey
2 cups leftover turkey, cut into large pieces
8 cups water
4 low sodium chicken bouillons
1 28 oz can cannellini beans, rinsed
2 carrots, diced
4 garlic cloves, sliced
1 head escarole, cut into 1/2 inch pieces
pepper to taste
- 1. Bring water to a boil, add chicken bouillons and turkey. Simmer 30 minutes.
- 2. Add garlic, carrots and beans. Continue cooking another 5 minutes.
- 3. Season with pepper and add escarole. Simmer another 3 minutes. Enjoy.