Turkey, Spinach and Orzo Soup with White Beans
Turkey, Spinach and Orzo Soup with White Beans
Turkey leftovers find their way into a soup pot at my house. The day after Thanksgiving, I’m looking for something on the healthy side that is fairly easy to make and might even last for another meal since I’m kind of tired of cooking, if you know what I mean. I used a lot of ingredients from previous Thanksgiving recipes so I had them on hand. Use whatever you have; there is no set rule about switching up kale for the spinach or a different pasta for the orzo or pinto beans for the white beans. I bet you have all the seasonings on hand and if you don’t you should. Basil, Oregano and Thyme. I like to call them the three amigos because they create such a pleasing blend. You’ll find them in my Chicken Corn Chowder, a recipe that was originally created for leftover turkey, so feel free to substitute the chicken for turkey in that one.
Adding spinach to soups is brilliant. You add it right at the end because it immediately wilts and makes it’s way into the fabric of the soup adding a big dose of antioxidants, vitamin A, vitamin C, potassium, magnesium, and another long list of nutritional prowess, that never leave the pot. Spinach, along with other dark green leafies are natures most powerful foods; probably the most nutritious foods on the plant. So whenever you can, where ever you can, add the dark greens. See more spinach recipes at the end of the post.
- Turkey, Spinach and Orzo Soup with White Beans
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (I use Organic Better Than Bouillon Chicken Base)
- 2 cups turkey breast, diced
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1 tsp dried thyme
- 1/2 tsp each sea salt and freshly ground pepper
- 3/4 cup whole wheat orzo
- 2 cups baby spinach
- Heat the olive oil in a large soup pot placed over medium heat. Add the onion, carrot, and celery; stir often for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the broth, leftover turkey, white beans and all seasonings. Bring to a boil, then reduce heat and let simmer for 20-30 minutes or until vegetables are soft, stirring occasionally.
- Add the orzo and let cook for about 10 minutes or until tender. Then add the spinach and cook for another 5 minutes or until spinach is wilted. Adjust seasonings as needed. Serve with whole wheat rolls.
Other recipes you’ll enjoy:
Spinach, Pear and Walnut Salad
Spinach and Feta Cheese Omelet
