Recipe: Turkey, White Bean and Escarole Soup (using cooked turkey)

TURKEY, WHITE BEAN AND ESCAROLE SOUP

2 Tbsp. olive oil, divided use
2 cups cooked white beans*
6 garlic cloves
6 cups chicken stock
1 cup onion
3 cups leftover roast turkey
1 bay leaf
1/2 lb. escarole
1 stalk celery
2 cups cooked ditalini or lumachelle pasta
2 medium carrots
1 tsp. salt
Freshly ground nutmeg
1/2 tsp. ground black pepper

In heavy soup pot or Dutch oven over low heat, heat 1 tablespoon oil. Add half of minced garlic and all chopped onion and saute until onion is limp.

Add bay leaf, diced celery, carrots (peeled and diced), salt and freshly ground pepper. Cook, stirring occasionally, for about 5 minutes.

Add beans (great northern, navy, or pea beans, fresh or canned - see note) and cook 4 minutes.

Add stock (or homemade turkey stock), cover and simmer slowly 20 minutes.

Meanwhile, in skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add remaining minced garlic; saute until golden, 3 minutes.

Add meat (cut into bite-size pieces) and saute, stirring, 2 minutes.

Add escarole (or spinach, washed and torn into bite-size pieces); saute until wilted, about 2 minutes.

Remove skillet from heat and add its contents to soup. Simmer 2-5 minutes; stir in pasta and spoon into bowls.

*TO PREPARE DRIED BEANS:
Soak 1 cup beans in water at least 4 hours, or preferably overnight. Drain and simmer in abundant water with 1 crushed garlic clove until beans are just tender (not mushy), about 1 1/2 to 2 hours. Add water if necessary. Drain well.

Makes 8 servings
Source: Empire Kosher Chicken Cookbook