Spicy Gluten Free Leftover Turkey and White Bean Soup

Spicy Gluten Free Leftover Turkey and White Bean Soup

This tasty gluten free soup is a great way to use up leftover holiday turkey. Here, traditional egg noodles are replaced with white beans and an assortment of fresh vegetables for a hearty and delicious dish. Enjoy by itself for a light lunch or pair with a crisp, green side salad for a more satisfying meal. For a year round soup substitute the turkey for chicken.

Prep time: 15 minutes
Cook time: 30 – 40 minutes
Serves: 6


2 T. extra virgin olive oil
3-4 cloves garlic, minced
1 medium yellow onion, diced
1 large leek, diced
4 carrots, peeled and diced
1 jalapeno pepper, diced
Sea salt and pepper, to taste
2 bay leaves
2 t. dried parsley
2 t. dried oregano
½ t. cayenne pepper
4 c. organic chicken stock (gluten free, check labels)
3” Parmesan cheese rind
2 c. water
2 15-oz. cans cannellini beans, rinsed and drained
2 c. cooked turkey, shredded
2 c. baby spinach, coarsely chopped

Optional Garnish:

Freshly shaved Parmesan cheese
Fresh parsley, chopped


Heat the olive oil in a large soup pot over medium heat, then add garlic, onion, leeks, carrots, and jalapeno. Cook, stirring occasionally, until vegetables are soft and develop a bit of color, approximately 6 – 8 minutes. Season with salt and black pepper, to taste.

Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.

Add chicken stock, Parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduce heat to medium low and simmer, uncovered, for 20-25 minutes.

Add shredded turkey and spinach to the pot and cook for another 3-5 minutes, or until the spinach wilts and the turkey is heated through. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired. Serve immediately with some shaved Parmesan cheese.



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