|Pot 'o goodness.|
Did you have a hangover after the holidays? I did, but it wasn't from booze. Mine was leftovers. You know, the ones that seem to hang around far longer after a holiday than one would want...
This recipe helps deal with some of that meat you rightly didn't want to waste. It dispatches 3 cups of the beast from your icebox.
This recipe even uses up a little of the excess dried bread you bought for making stuffing. What recipe helps you use up that? The reason it is used is to add some “body” to the soup liquid. Otherwise soups can be a little “watery” in mouth-feel.
The result of your very minimal effort is a very fast dinner that is very filling and satisfying. And you’re in and out of the kitchen in 20 minutes. That’s no lie. It’s hard to believe but true.
So if you still have some turkey in your fridge or freezer (I bet you do...), break it out and get rid of it. It's certainly no chore to have to eat this!
Prep: 5 min | Ready in 20 min | Serves 4-6
1 tbsp olive oil
1 medium onion
2-3 garlic cloves, chopped
28 fl. oz. can diced tomatoes, with their liquid
28 fl. oz. chicken stock (use the tomato can to measure)
19 fl. oz. can black beans, rinsed
3 cups pre-cooked turkey, chopped
3-4 cups spinach, chopped
1/4 cup dried bread crumbs
1/3 cup grated parmesan
2 tsp dried oregano
1 tsp dried chilli flakes
salt* and pepper, to taste
Heat the oil in a large pot. Add the onion and garlic and sauté for about 3 minutes until they start to become translucent. While they soften, chop the turkey and set aside.
Add the tomatoes, chicken stock, beans, turkey and spinach. Bring to a gentle boil and let cook for 5 minutes.
While the soup simmers, process some dried bread into fine crumbs in a food processor. Add the bread crumbs, parmesan, oregano, chilli and black pepper. Let cook for a couple minutes more. Then taste for salt and adjust.
Serve with a little grated parmesan at the table.
* Taste for salt at the end. The chicken stock and parmesan already carry a lot of salt.
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