Turkey Soup with Orzo and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Usually I rely on cookbooks or magazines for recipes, but occasionally I develop one of my own, writes Kimberly R. Diamondidis of Germantown, Maryland. A few years ago, I created this delicious, hearty soup as a new way to enjoy turkey. Ingredients:
2 tablespoons olive oil |
2 medium onions |
6 garlic cloves, minced |
3 pounds turkey wings, cut at joints |
9 cups canned low-salt chicken broth |
2 teaspoons dried oregano |
1 28-ounce can diced tomatoes in juice |
3 carrots, peeled, chopped |
1 cup chopped celery |
1 cup orzo (rice-shaped pasta) |
2 15-ounce cans cannellini (white kidney beans), drained, rinsed |
1/2 cup thinly sliced fresh basil |
Directions:
1. Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
2. Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.
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