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December 26, 2005
Turkey & Cannelloni Bean Soup
This is a high protein soup that makes good use of those turkey leftovers. For a more rib sticking version, puree half of the stock and bean mixture before adding the other vegetables. This makes a thicker and heartier soup.
6 c. turkey stock*
2 c. dried cannelloni beans, rinsed and soaked overnight
1 medium onion chopped
2 TBS minced garlic
1 bay leaf
1 1/2 tsp ground sage
1 tsp oregano
1 tsp thyme
½ celeriac root, peeled and chopped into 1” pieces
3 carrots, sliced
Salt and freshly ground pepper
1 ½ c. chopped turkey
1 c. shredded braising mix or any hardy winter green
Place the stock, beans, onion, garlic and herbs in a large stock pot. Simmer about an hour and half, until the beans have softened. Add the celeriac, carrots, salt and pepper. Simmer another 15 minutes. Add the turkey and braising mix, simmer until heated through.
*To reduce the fat content, I make my stock the night before and refrigerate. I remove the hardened fat off the top of the stock before adding it to the stock pot.
Posted by Christine at December 26, 2005 08:52 AM
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