Ahhh…the Holidays are finally here, and the best part of Thanksgiving dinner…LEFTOVERS! I honestly could skip the mega long day on Thursday and go straight to Friday after Thanksgiving! One of my favorite things to make with leftover turkey is soup! Perfect for the weather, healthy (especially after the Thursday binge), easy, and feeds a crowd! Here’s one of my favorites from Cooking Light (I add beans for a little more fiber!)
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
people
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Ingredients
- 1 Tbs olive oil
- 1/2 cup Chopped Carrot
- 1/4 cup Chopped Celery
- 1 clove garlic
- 2 cups Water
- 1 can Cannellini Beans Low Sodium | Drained | Rinsed
- 1/4 teaspoon Ground Black Pepper
- 14 Ounces Chicken Broth Fat-Free | Less-Sodium
- 1 cup Small Pasta Uncooked | Elbow Macaroni, Ditali, etc.
- 3 cups Chopped Turkey Cooked
- 3 cups Napa Cabbage Thinly Sliced. (Chinese Cabbage)
Ingredients
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Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add carrot, celery, onion, and garlic; sauté 3 minutes or until tender.
- Add water, pepper, and broth; bring to a boil.
- Add pasta and beans; cook 8 minutes or until pasta is done.
- Stir in turkey and cabbage; cook 2 minutes or until cabbage wilts.
- Serve with some warm, crunchy whole grain bread and Enjoy!
Recipe Notes
To ensure that the pasta cooks properly, make sure the soup is boiling when you add the pasta and that it comes back to a boil for the rest of cooking.
