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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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From . Ingredients:
1 tablespoon olive oil |
2 cups matchstick carrots (or shredded, about 2/3 of a 10 oz bag) |
1 small onion, finely chopped |
2 garlic cloves, minced |
3 (14 1/2 ounce) cans chicken broth |
2 cups water |
2 heads escarole, cut into 1 inch pieces (1 1/2 lbs) |
1/2 cup orzo pasta |
2 cups leftover cooked turkey, chopped |
1/8 teaspoon fresh coarse ground black pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling.
2. Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.
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