This Tuscan Turkey Vegetable Soup is the perfect recipe for post-Thanksgiving leftovers! It’s jam packed with vegetables and lean protein.
Time and time again I get asked…Lee, what do you use as inspiration for creating recipes on Fit Foodie Finds? My answer: EVERYTHING AND ANYTHING! Pinterest is a huge inspiration, as well as magazines and restaurants. What inspires me most are usually ordinary things for example the color combination on this Nakano Roasted Garlic Rice Vinegar Bottle.
Purple + Green + Orange.
I knew I wanted to make some sort of soup incorporating Thanksgiving turkey leftovers, but what else should I include! I headed to the store to see what I could find using colors from the bottle.
Uhhhh purple potatoes anyone?! These things are GORGEOUS and full of flavor. I decided on a veggie packed soup with my favorite Italian seasonings and of course a few splashes of Nakano rice vinegar to really bring out the flavor of the veggies.
This soup features…
- Purple Potatoes
- Yellow Onion
- White Beans
- TONS of spices
PS: the roasted garlic flavor from Nakano is one of my favorites. I was at Target the other day and saw that they now carry that flavor. SCORE! The more garlic the better 😀
Hearty and delicious, just the way I like my soup!
I even used some of my Gluten-Free Cornbread Croutons to top it off and add some texture. I could eat this soup all day every day! Best part is- you can totally mix up the meat if you’d like…you can use leftover chicken breast or you could even sauté some chicken or Italian sausage for a spicier variation!
I haven’t personally tried freezing this soup, but I have no doubt you could throw it in some freezer safe tupperware and freezer for later. This soup really does make for an easy dinner down the road!
Gluten-Free Tuscan Turkey and White Bean Soup with Cornbread Croutons
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings
- 4 celery stalks, chopped
- 4 medium carrots, chopped
- 1/2 large onion, diced
- 6 small purple/red potatoes, chopped
- 1 15 oz can northern white beans
- 2 stalks kale, deboned and chopped
- 3 cups of leftover turkey (white meat), chopped into bite-sized pieces
- 1 tablespoon garlic, minced
- 2 tablespoons EVOO
- 2 bay leaves
- 2 teaspoons tuscan sunset or italian seasoning
- 2 teaspoon basil, dried
- 2 tablespoon fresh parsley, finely chopped
- salt and pepper, to taste (I was very generous!)
- 48 oz chicken broth, low sodium
- 2 tablespoons Nakano Roasted Garlic Seasoned Rice Vinegar
- First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite sized pieces, finely dice your onion and, de-stalk your kale and chop into small pieces.
- Next, in a large pot, heat 2 tablespoons of EVOO and 1 tablespoon of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and sauté for about 8-10 minutes to slightly soften veggies. Then, add in kale and sauté for about 3 more minutes.
- Chop turkey into bite sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
- Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.
- Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.
Feel free to add more chicken broth or even a few cups of water!
Pin for later!
Check out some other ways to use Nakano Rice Vinegar from the FFF archives!
This post is sponsored by Mizkan’s Nakano Rice Vinegar. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds as I cook, eat and travel my way through life!