by Sally
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2 tablespoons olive oil Ask a question about this ingredient
1 milliliter medium onion, finely diced Ask a question about this ingredient
stalks celery, cut in 1/4-inch dice Ask a question about this ingredient
1/2 small butternut squash, peeled and cut in 1/4-inch dice (about 1 1/2 cups) Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
10 cups turkey broth Ask a question about this ingredient
2 cups diced leftover turkey Ask a question about this ingredient
1 14-ounce can white beans (cannellini or navy, e.g.) rinsed and drained Ask a question about this ingredient
5 cups baby spinach leaves (about 4 ounces) Ask a question about this ingredient
Freshly grated Parmesan, for garnish Ask a question about this ingredient
1. Heat the oil in a large pot over medium heat until it shimmers. Add the onion, celery, squash, and salt and pepper to taste. Cook for about 3 minutes, until the vegetables begin to soften. Add the stock and the beans, bring the soup to a simmer, and cook until the squash is tender, 12 to 15 minutes. Add the turkey and spinach leaves and simmer for another minute or two until the turkey is heated through and the spinach has wilted. Ladle into warm bowls and garnish with grated Parmesan to taste.
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
This looks so healthy and delicious!