Turkey White-Bean Soup with Olio Nuovo
Photo: Annabelle Breakey; Styling: Karen Shinto
If you don't have enough leftover turkey meat from Thanksgiving, you can supplement it with roasted turkey breast from a deli, or even shredded rotisserie chicken.
How to Make It
Step 1
1
Make stock: Peel and quarter 3 onions. Cut 3 celery stalks and 3 carrots into 1-in. lengths. Cut leeks (white and light green parts only) into 3/4-in. lengths, rinse thoroughly, and drain. Cut rosemary sprig in half. Divide cut-up vegetables, rosemary, thyme sprigs, parsley sprigs, bay leaves, 1 tsp. salt, the peppercorns, and turkey carcass between two 8-qt. pots (or use 1 very large pot). Add 20 cups cold water to each pot and bring almost to a boil over high heat. Just before stock reaches a boil, lower heat. Maintain a very gentle simmer for 4 hours, skimming off foam for the first 30 minutes.
Step 2
2
Strain stock through a colander into a large bowl. Wash pot and line colander with cheesecloth. Strain stock through cheesecloth-lined colander back into pot.
Step 3
3
Chill stock, covered, at least 5 hours or overnight. Skim fat from stock and discard. You should have at least 15 cups stock (if you don't, add enough water to make up the difference).
Step 4
4
Make soup: Cut remaining 2 onions and remaining 4 celery stalks into 1/4-in. dice. Peel remaining 4 carrots, halve lengthwise, and slice 1/4 in. thick.
Step 5
5
Bring 15 cups stock (freeze any leftover for another use) to a simmer over medium-high heat.
Step 6
6
Heat extra-virgin olive oil in an 8-qt. pot over medium heat. Add diced onions, celery, and carrots, plus 1/2 tsp. each salt and pepper. Cook until vegetables are softened but not browned, about 20 minutes.
Step 7
7
Stir in garlic and chopped thyme and cook, stirring occasionally, 1 to 2 minutes, or until garlic is fragrant. Add hot stock and bring to a simmer. Stir in remaining 3/4 tsp. salt and 1/2 tsp. pepper.
Step 8
8
Add turkey meat and beans to soup and simmer until heated through, 2 to 3 minutes. Stir in chopped parsley. Add salt to taste. Serve soup in shallow bowls drizzled with olio nuovo and sprinkled with parmesan.
Step 9
9
Make ahead: Up to 3 months, frozen.
Step 10
10
Types of Olive Oil
Step 11
11
The USDA recently adopted these international standards for olive oil grades.
Step 12
12
Extra-Virgin. The highest grade you can buy; the olives are pressed without using chemicals or adding heat, and they go through the press only once. To qualify as extra-virgin, the oil must also be free of specified taste "defects" and have less than 5 percent acidity.
Step 13
13
Olio Nuovo. Italian for "new oil," this is an extra-virgin oil less than 3 months old. Intensely green, with a pungent, vibrant taste, it quickly loses its bite, so use it right away. (Most California-produced brands of olio nuovo appear in late fall, soon after the harvest, and often sell out quickly.)
Step 14
14
Virgin. A lower grade than extra-virgin, lighter in flavor and higher in acidity.
Step 15
15
Olive oil. Virgin oil blended, in varying ratios, with refined oil, which comes from olives that have already been pressed at least once; heat or chemicals may be used to extract more oil from the paste. Neutral in flavor and cheap.
Step 16
16
Light. Refined oil with a small amount of virgin oil, if any; may also have other vegetable oils. "Light" doesn't mean lower in calories, just a lighter taste.
Step 17
17
Infused/Flavored. Oil in which fruit or herbs were steeped. Can also mean the olives were pressed with fruit or herbs, or that fruit or herb oils were added to the oil after pressing; both methods result in a more intense flavor than the steeping.
Step 18
18
Note: Nutritional analysis is per serving.
Ingredients
5 medium yellow onions
7 celery stalks
7 carrots
2 leeks
1 sprig rosemary (6 in.)
8 sprigs thyme, plus 2 tbsp. finely chopped leaves
6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves
2 bay leaves
2 1/4 teaspoons salt, divided
1 teaspoon peppercorns, plus 1 tsp. pepper
1 turkey carcass (meat removed), including turkey neck, chopped into large pieces
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
4 cups shredded cooked turkey meat, both light and dark
2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained
About 1/4 cup olio nuovo (new oil; see "Types of Olive Oil," below)
About 1/2 cup freshly grated parmesan cheese
Directions
Step 1
1
Make stock: Peel and quarter 3 onions. Cut 3 celery stalks and 3 carrots into 1-in. lengths. Cut leeks (white and light green parts only) into 3/4-in. lengths, rinse thoroughly, and drain. Cut rosemary sprig in half. Divide cut-up vegetables, rosemary, thyme sprigs, parsley sprigs, bay leaves, 1 tsp. salt, the peppercorns, and turkey carcass between two 8-qt. pots (or use 1 very large pot). Add 20 cups cold water to each pot and bring almost to a boil over high heat. Just before stock reaches a boil, lower heat. Maintain a very gentle simmer for 4 hours, skimming off foam for the first 30 minutes.
Step 2
2
Strain stock through a colander into a large bowl. Wash pot and line colander with cheesecloth. Strain stock through cheesecloth-lined colander back into pot.
Step 3
3
Chill stock, covered, at least 5 hours or overnight. Skim fat from stock and discard. You should have at least 15 cups stock (if you don't, add enough water to make up the difference).
Step 4
4
Make soup: Cut remaining 2 onions and remaining 4 celery stalks into 1/4-in. dice. Peel remaining 4 carrots, halve lengthwise, and slice 1/4 in. thick.
Step 5
5
Bring 15 cups stock (freeze any leftover for another use) to a simmer over medium-high heat.
Step 6
6
Heat extra-virgin olive oil in an 8-qt. pot over medium heat. Add diced onions, celery, and carrots, plus 1/2 tsp. each salt and pepper. Cook until vegetables are softened but not browned, about 20 minutes.
Step 7
7
Stir in garlic and chopped thyme and cook, stirring occasionally, 1 to 2 minutes, or until garlic is fragrant. Add hot stock and bring to a simmer. Stir in remaining 3/4 tsp. salt and 1/2 tsp. pepper.
Step 8
8
Add turkey meat and beans to soup and simmer until heated through, 2 to 3 minutes. Stir in chopped parsley. Add salt to taste. Serve soup in shallow bowls drizzled with olio nuovo and sprinkled with parmesan.
Step 9
9
Make ahead: Up to 3 months, frozen.
Step 10
10
Types of Olive Oil
Step 11
11
The USDA recently adopted these international standards for olive oil grades.
Step 12
12
Extra-Virgin. The highest grade you can buy; the olives are pressed without using chemicals or adding heat, and they go through the press only once. To qualify as extra-virgin, the oil must also be free of specified taste "defects" and have less than 5 percent acidity.
Step 13
13
Olio Nuovo. Italian for "new oil," this is an extra-virgin oil less than 3 months old. Intensely green, with a pungent, vibrant taste, it quickly loses its bite, so use it right away. (Most California-produced brands of olio nuovo appear in late fall, soon after the harvest, and often sell out quickly.)
Step 14
14
Virgin. A lower grade than extra-virgin, lighter in flavor and higher in acidity.
Step 15
15
Olive oil. Virgin oil blended, in varying ratios, with refined oil, which comes from olives that have already been pressed at least once; heat or chemicals may be used to extract more oil from the paste. Neutral in flavor and cheap.
Step 16
16
Light. Refined oil with a small amount of virgin oil, if any; may also have other vegetable oils. "Light" doesn't mean lower in calories, just a lighter taste.
Step 17
17
Infused/Flavored. Oil in which fruit or herbs were steeped. Can also mean the olives were pressed with fruit or herbs, or that fruit or herb oils were added to the oil after pressing; both methods result in a more intense flavor than the steeping.
Step 18
18
Note: Nutritional analysis is per serving.
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