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.
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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