Both turkey meat and gravy are used in this vibrant soup. Pass grated Parmesan cheese alongside if you like.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
2 cups chopped fresh fennel
4 ounces sliced pancetta,* chopped
1 pound cherry tomatoes
2 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 cup leftover turkey gravy
1 1/2 cups chopped leftover cooked turkey meat
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil
Preparation
Step 1
Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
Step 2
- Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.
