Turkey White-Bean Soup with Olio Nuovo Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

3426

Calories

Comments Print recipe

Ingredients:

Serving

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 tsp salt, divided
1 tsp 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:

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.
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.
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).
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.
Bring 15 cups stock (freeze any leftover for another use) to a simmer over medium-high heat.
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.
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.
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.
Make ahead: Up to 3 months, frozen.
Types of Olive Oil
The USDA recently adopted these international standards for olive oil grades.
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 0.5 percent acidity.
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.)
Virgin. A lower grade than extra-virgin, lighter in flavor and higher in acidity.
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.
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.
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.
Note: Nutritional analysis is per serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3426.28 Kcal (14345 kJ)
Calories from fat	1659.89 Kcal
		% Daily Value*
Total Fat	184.43g	284%
Cholesterol	765.39mg	255%
Sodium	16334.04mg	681%
Potassium	6589.7mg	140%
Total Carbs	136.97g	46%
Sugars	38.2g	153%
Dietary Fiber	38.68g	155%
Protein	314.23g	628%
Vitamin C	91.1mg	152%
Vitamin A	4.3mg	142%
Iron	25.1mg	140%
Calcium	1392.6mg	139%

Amount Per 100 g
Calories	124.3 Kcal (520 kJ)
Calories from fat	60.22 Kcal
		% Daily Value*
Total Fat	6.69g	284%
Cholesterol	27.77mg	255%
Sodium	592.56mg	681%
Potassium	239.06mg	140%
Total Carbs	4.97g	46%
Sugars	1.39g	153%
Dietary Fiber	1.4g	155%
Protein	11.4g	628%
Vitamin C	3.3mg	152%
Vitamin A	0.2mg	142%
Iron	0.9mg	140%
Calcium	50.5mg	139%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Vegetable Stock

Yellow onion, peeled and quartered and 12 more..
Fresh Vegetable Salad

Sliced celery, Sliced cauliflower, Halved cherry tomatoes and 10 more..
Spaghetti and Fried Eggs

Salt, Spaghetti, Extra virgin olive oil or 6 tbsp lard and 4 more..
Cornish Hens with Almond Stuffing

Celery rib, chopped, Chopped onion, Butter, divided and 9 more..
Coq Au Vin (Chicken Red Wine)

Chicken legs, Chicken thighs and 21 more..
Lemony Chickpea Salad

Pure olive oil, Yellow onion, quartered, Carrots, halved and 16 more..
Wild Rice Chicken Soup

Chicken (still on the bone, about half a ) and 15 more..