Turkey Soup With Orzo And Spinach Recipes

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TURKEY SOUP WITH ORZO AND WHITE BEANS



Turkey Soup with Orzo and White Beans image

Provided by Kimberly Diamondidis

Categories     Soup/Stew     Bean     Onion     Pasta     Tomato     turkey     Basil     Celery     Carrot     Winter     Bon Appétit     Maryland

Yield Makes 8 to 10 (first-course) servings

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions
6 garlic cloves, minced
3 pounds turkey wings, cut at joints
9 cups canned low-salt chicken broth
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
3 carrots, peeled, chopped
1 cup chopped celery
1 cup orzo (rice-shaped pasta)
2 15-ounce cans cannellini (white kidney beans), drained, rinsed
1/2 cup thinly sliced fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
  • Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.

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  • Heat olive oil in a 4 qt Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Add garlic and sauté for one minute.
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  • Prepare the broth. Click on the link up above for broth recipe. Instead of a chicken carcass use the leftover turkey carcass. This step takes four hours for a good broth flavor.
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