Tuesday, November 29, 2011

Leftover Crockpot Turkey Cannellini Soup




A hearty soup with lots of flavor. The turkey just accents it more. A blend of pureed vegetables gives this one a comforting bowl of warmth during the cooler season, the family loves this one~

 2 cups or more of leftover turkey cut into chunks
1 pound of fresh cannellini beans or 2 cans drained and rinsed
3 stalks celery with leaves
1 cup finger carrots
1 whole beefsteak tomato
1 bell pepper cleaned and seeded
4 whole garlic cloves cleaned
1 - 49 ounce can of chicken broth or homemade stock
2 cups cooked ditalini  and drained or your favorite pastine suggestions:  orzo, acni de pepe, rice, broken up linguine

In a 5 quart crockpot add the broth and turkey.


 In the meantime take the carrots, tomato, pepper, garlic and celery and puree in the food processor until small chunks reamin and starts to make a paste.
Add the to broth. Mix in the beans. Cook on low 6 hours or high 4 hours. Add cooked pasta of choice, we like ditalini. Serve with grating cheese and breadsticks.

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