Ingredients
Scale
- 4 celery stalks, chopped
- 4 medium carrots, chopped
- 1/2 large onion, diced
- 6 small purple/red potatoes, chopped
- 1 15 oz can northern white beans
- 2 stalks kale, deboned and chopped
- 3 cups of leftover turkey (white meat), chopped into bite-sized pieces
- 1 tablespoon garlic, minced
- 2 tablespoons EVOO
- 2 bay leaves
- 2 teaspoons tuscan sunset or italian seasoning
- 2 teaspoon basil, dried
- 2 tablespoon fresh parsley, finely chopped
- salt and pepper, to taste (I was very generous!)
- 48 oz chicken broth, low sodium
- 2 tablespoons Nakano Roasted Garlic Seasoned Rice Vinegar
Instructions
- First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite sized pieces, finely dice your onion and, de-stalk your kale and chop into small pieces.
- Next, in a large pot, heat 2 tablespoons of EVOO and 1 tablespoon of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and sauté for about 8-10 minutes to slightly soften veggies. Then, add in kale and sauté for about 3 more minutes.
- Chop turkey into bite sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
- Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.
- Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.
- Prep Time: 30 minutes
- Cook Time: 1 hours