Use Those Turkey Leftovers
November 25, 2009 by Peggy Rowland
Filed under Cooking
You’re going to be cooking a lot, but the same-old leftovers get boring quickly.
I know we’ve discussed veggie dishes for Thanksgiving, but many of us will have turkey too. So, to help you avoid wasting 
any, here’s a recipe for Turkey and Spinach Soup from THE DENIM DIET: 16 Simple Habits to Get You Into Your Dream Pair of Jeans/The No-Nonsense Guide to a Smaller You and a Healthier Planet by Kami Gray (New World Library, 2009).
If you like savory herbs like thyme, oregano, rosemary and carrots and white beans, you can hardly go wrong with this one.
Turkey and Spinach Soup from The Denim Diet
Spinach adds a wallop of healthy goodness to this hearty soup. Rosemary, the secret ingredient, contributes its own special fragrance. Serve with crusty whole wheat bread and a glass of Sauvignon Blanc.
Makes 8 servings
Ingredients:
2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 2 cups chopped carrots
- 8 cups vegetable broth
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh rosemary
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (15-ounce) cans white beans, rinsed and drained
- 3 cups diced cooked turkey breast
- 1 bunch spinach, stemmed and rinsed, or 1 (10-ounce) package
- thawed frozen chopped spinach
- To prepare:
- In a large soup pot, heat the olive oil over medium heat and sauté the onion, garlic, and carrots until softened, about 5 minutes.
- Add the vegetable broth, thyme, oregano, rosemary, salt, pepper, beans, and turkey. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes.
- Remove from the heat and stir in the spinach until wilted.
- Ladle into bowls and serve immediately.
(Image from New World Library)
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