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Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary

Name: Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 can cannellini beans, rinsed well; 1 cup diced celery; 1 onion, diced into small pieces; 1 small orange sweet potato, diced into 1/2 inch pieces; 2 bay leaves; 2 cups diced leftover turkey; 2 tsp. chopped rosemary leaves; 2 tsp. olive oil; 6 cups homemade turkey stock; fresh ground black pepper to taste

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

1 onion, diced into small pieces

1 cup diced celery

2 tsp. olive oil

2 tsp. chopped rosemary leaves

1 small orange sweet potato, diced into 1/2 inch pieces

6 cups homemade turkey stock

2 bay leaves

2 cups diced leftover turkey

1 can cannellini beans, rinsed well

fresh ground black pepper to taste

Directions

Heat olive oil in bottom of dutch oven over medium heat. Add onion, celery, and chopped rosemary leaves and saute about 5 minutes. While onion and celery cooks, peel and chop sweet potato, then add to pan and cook about 5 minutes more. Add homemade turkey stock and bay leaves and bring to a slight simmer. Let cook about 10 minutes while you chop turkey and drain and rinse beans. Add diced turkey, rinsed and drained Cannellini beans, and fresh ground black pepper to taste. Then let soup simmer over low heat about 30 minutes. Serve hot.