In half an hour, you can serve a big pot of soup to help everyone recover from holiday overload. You’ll need leftover turkey (or use chicken), butternut squash, canned white beans, and baby spinach. Pair it with a salad or toasted cheese sandwiches for a quick family meal.
|2||tablespoons olive oil|
|1||medium onion, finely chopped|
|2||stalks celery, coarsely chopped|
|Salt and pepper, to taste|
|1/2||small peeled and seeded butternut squash (8 ounces) cut in 1/4-inch dice (about 1 1/2 cups)|
|10||cups chicken stock|
|1||can (15 ounces) cannellini or navy beans, with their liquid|
|2||cups diced leftover turkey|
|5||cups (about 4 ounces) baby spinach leaves, stems trimmed|
|1/2||cup freshly grated Parmesan (for serving)|
1. In a soup pot over medium heat, heat the oil until it is hot. Add the onion, celery, salt, and pepper. Cook, stirring often, for 8 minutes.
2. Add the squash, stock, beans, and their liquid. Bring to a boil, lower the heat, and simmer for 20 minutes.
3. Add the turkey and spinach leaves. Simmer for 5 minutes or until the turkey is heated through and the spinach wilts. Taste for seasoning and add more salt and pepper, if you like. Ladle into bowls and garnish with Parmesan. Sally Pasley Vargas