Trade in your leftover turkey sandwiches for this hearty soup.
- 2 tbsp. olive oil
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 1 small onion, chopped
- 1 c. green beans
- 3 garlic cloves, finely chopped
- 3 tbsp. all-purpose flour
- 8 c. chicken stock
- 1 tbsp. chopped fresh rosemary
- 2 tsp. kosher salt, plus more to taste
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 3/4 c. uncooked orzo pasta
- 3 c. chopped cooked turkey
- 2 c. packed baby spinach leaves
- 1/4 c. fresh lemon juice, optional
- Ground black pepper, to taste
Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, celery, onion, and green beans. Cook 7 minutes or until vegetables begin to soften. Add the garlic and cook 1 minute. Stir in the flour. Cook, stirring constantly, for 2 minutes.
Slowly stir in the stock, rosemary, salt, thyme, oregano and black pepper and bring to a boil. Stir in the orzo. Reduce heat to medium so that the soup gently boils and cook for 8-10 minutes (until the orzo is tender). Add the turkey, spinach, and lemon juice, if using. Cook for 1 more minute or until spinach wilts. Season with more salt and black pepper and serve immediately.
Yeild – 12 cups