Tomato & Turkey Stew with kale and white beans
By: Julie Cecchini
Published: Wednesday, November 12, 2014 - 2:18pm

Ingredients




3 cups tomatoes, chopped (use Roasted Tomatoes for a richer flavor)
At least 3 cups leftover turkey meat, chopped
1 lb dried white beans such as Great Northern, cannellini, or navy
1 yellow onion, coarsely chopped
5 stalks of celery, chopped
2 tbsp olive oil
2 tbsp Olio do Panne
5 cups chicken broth
2 qt water
2 tsp sea salt
1/2 tsp White Pepper
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Preparation

1 Cover beans with water by 2 inches in a pot and bring to a boil. 2 Remove from heat and let stand, uncovered, 1 hour. 3 Drain beans in a colander and rinse. 4 Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. 5 Add Olio do Panne and cook, stirring, 1 minute. 6 Add beans, broth, 1 quart water, tomatoes, salt and pepper,  and simmer, uncovered, until beans are just tender, about 50 minutes. 7 Stir carrots into soup and simmer 5 minutes. 8 Stir in kale, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.

About

Not much thought was put into it, the summers Roasted Tomatoes were defrosted and the holiday meal's leftovers were chopped, diced and tossed in. The results were memorable.