Monday, December 01, 2008

Recipe for Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary

I guess I've had turkey soup on the brain, because after I shared my ideas for turkey leftover recipes, I made this new version of turkey soup, and also turkey and white bean chili over the weekend. I'll save the turkey chili recipe for a while, but I thought I'd post this soup recipe just in case there are people who still have leftover turkey. I love to create new soup recipes, and this soup with turkey, cannellini beans, sweet potatoes, and rosemary was definitely a winner.

I sauteed the rosemary along with the onions and celery to get plenty of rosemary flavor in the soup.

I made this soup in my favorite blue enamel-coated cast iron dutch oven, but you could make this in a crockpot. For crockpot version, I would use about 1/3 less liquid and increase the herbs slightly. (That dark shape is a large bay leaf!)

Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary
(Makes about 6 servings, recipe created by Kalyn)

1 onion, diced into small pieces
1 cup diced celery
2 tsp. olive oil
2 tsp. chopped rosemary leaves (I used frozen rosemary, but if you use dried rosemary use a bit less and be extra careful that it's finely chopped)
1 small orange sweet potato, diced into 1/2 inch pieces (usually called yams in U.S. grocery stores)
6 cups homemade turkey stock (or use chicken stock, but turkey stock is better)
2 bay leaves
2 cups diced leftover turkey (I used two cups tightly packed, you could also use chicken)
1 can cannellini beans, rinsed well (or pressure-cook 1/2 cup dried cannellini beans)
fresh ground black pepper to taste

Heat olive oil in bottom of dutch oven over medium heat. Add onion, celery, and chopped rosemary leaves and saute about 5 minutes. While onion and celery cooks, peel and chop sweet potato, then add to pan and cook about 5 minutes more.

Add turkey stock and bay leaves and bring to a slight simmer. Let cook about 10 minutes while you chop turkey and drain and rinse beans.

Add diced turkey, rinsed and drained cannellini beans, and fresh ground black pepper to taste, and let soup simmer over low heat about 30 minutes. Serve hot.

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South Beach Suggestions:
This is a great soup for any phase of the South Beach Diet, or any other low-glycemic eating plan.

More Soup with Rosemary
Zucchini and Yellow Squash Soup with Rosemary and Parmesan from Kalyn's Kitchen
Garbanzo and White Bean Soup with Lamb and Rosemary from Kalyn's Kitchen
Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs from Kalyn's Kitchen
White Bean Soup with Ham and Rosemary from Kalyn's Kitchen
Slow Cooker White Bean and Rosemary Soup from Daily Unadventues in Cooking
Rosemary Lentil Vegetable Soup from Gluten-Free Bay
Cannellini and Rosemary Soup from Beyond Salmon
Rosemary and Marsala Mushroom Soup with Fried Proscuitto Crudo Garnish from Lucullian Delights
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)

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  1. Kalyn, this soup could be categorized as a main...most filling and healthy!

  2. This sounds wonderful. I'm trying to decide which recipe to use, so many wonderful options!

  3. I just made a similar soup but without the turkey...great way to use it up though!!

  4. I can't wait to make this soup. Beans, sweet potato and rosemary...all three favorites of mine. I also wanted to thank you for posting your crock pot turkey breast recipe. I decided to do mine just as you'd written and it turned out beautifully!

  5. Because of the weather I make soups all the time now, today chicken and lentils soup. Cannellini bean soup sounds really good... especially those sweet potatoes and rosemary in it ;)

    Have a nice day Kalyn, Margot

  6. I'm not a big rosemary fan, but I think thyme would work very well in this recipe. I love inventing new soups!

  7. This sounds like just what I have been craving since I took home a ton of leftover turkey Sunday night. Thank you. I will be trying this.

  8. this looks just too good! thanks for sharing.

  9. You can tell I'm distracted by going back to work and not keeping up on comments! Thanks for the nice thoughts everyone.

  10. This was great. I was dying to make it to use up my leftover turkey, and some sweet potatoes, but found out DH took the turkey to eat, so I had to use chicken. DH loved the soup and requested me to make it again in the future, and even my 5 and 3 year olds who don't like soup both asked for some for lunch today when I was reheating it.

  11. I love the addition of cannelini beans; their creamy texture must be so good in this soup. I wish I had more turkey to make it!

  12. Oh! This is so gorgeous, which is half the pleasure of eating - at least for me. Thank you for a fabulous, must-try new soup!

  13. I told you I'd try it, and I did! I actually altered the recipe a bit to fit what I had in my refrigerator and pantry, but the basic recipe was fantastic! It got rave reviews and goes great with grilled cheese sandwiches--monteray jack on ciabatta bread with garlic olive oil. Yum!

  14. Julia, altering the recipe to fit what you have is the best way to cook! Glad you liked it.


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