Make this easy, hearty and healthy soup, adding either leftover Thanksgiving turkey or chicken. It’s so good, you will want to enjoy it through the winter. Freezes too. See notes at end.
1tablespoonfresh chopped thyme or 1 teaspoon dried
2teaspoonsfresh chopped sageor ¾ teaspoon dried
1teaspoonfennel seed or wild fennel pollenoptional
1largebay leaf
3garlic cloves, chopped fineor ½ teaspoon of garlic powder.
⅓cupdry white wineoptional
2 15 ouncecans white beans, rinsed and drainedSub cannellini, Navy, White or Great Northern
2cupsleftover shredded chicken or turkey
4cupslow sodium chicken brothor turkey broth
½bunchtuscan or lacinato kale
½bunchbasil leaveschopped, optional
Instructions
Vegetable Prep Work
Chop any vegetables you haven't finished. Strip the center ribs from the kale leaves, roll lengthwise like a cigar and finely chop crosswise. Chop the parsley and basil if using.
Cooking the Soup
In a large heavy pot, heat olive oil over medium heat. Add chopped onion, celery, carrot and fennel. Cook until vegetables are soft, stirring occasionally, 8-10 minutes. Turn heat down to medium-low if needed. Add the garlic, thyme, and sage. Cook another minute. Add wine and cook down until almost gone, about a minute. Add the beans, broth, bay leaf, meat, and kale. Stir together and simmer soup for a few minutes until hot.
To serve, stir in parsley and basil leaves (if using). Top with grated parmesan cheese if desired.
Notes
Fresh herbs vs. dried herbs. I often use fresh herbs (and grow them), but dried is easier to keep on hand. If fresh herbs are not available, the rule is use half to a third of the amount of dried herbs (they are more potent) versus fresh herbs. Dried herbs also need liquid (like broth) to rehydrate and release their flavor. Ultimately it depends on your taste preferences and the herbs you are working with.To thin, add more broth, start with a cup or two.See more substitutions and variations in the post.