Turkey Wild Rice, White – Bean Soup with Olio Nuovo

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Turkey Wild Rice, White - Bean Soup with Olio Nuovo
Turkey Wild Rice, White - Bean Soup with Olio Nuovo
Course Main Dish
Prep Time 11 hours
Servings
People
Ingredients
  • 5 medium yellow onions
  • 7 celery stalks
  • 7 carrots peeled
  • 2 leeks - cut into 3/4 in. lengths and rinsed
  • 1 sprig rosemary (6 in.) cut in half
  • 8 sprig thyme, plus 2 tbsp finely chopped leaves
  • 6 sprig flat-leaf parsely plus 4 tbsp. finely chopped leaves
  • 2 bay leaves
  • 2 tsp Salt
  • 1 tsp peppercorns
  • 1 tsp pepper
  • 1 turkey carcass (meat removed) including turkey neck, chopped into large pieces
  • 1/4 cup EVOO
  • 1/4 cup Olio Nuovo Olive Oil [BUY NOW]
  • 4 garlic cloves, finely chopped
  • 4 cups shredded cooked turkey meat
  • 2 cans cannellini or other white beans, rinsed and drained
  • 3/4 cup Benishii Rice rinsed under cold water [BUY NOW]
  • 1/2 cup freshly grated parmesan cheese
Course Main Dish
Prep Time 11 hours
Servings
People
Ingredients
  • 5 medium yellow onions
  • 7 celery stalks
  • 7 carrots peeled
  • 2 leeks - cut into 3/4 in. lengths and rinsed
  • 1 sprig rosemary (6 in.) cut in half
  • 8 sprig thyme, plus 2 tbsp finely chopped leaves
  • 6 sprig flat-leaf parsely plus 4 tbsp. finely chopped leaves
  • 2 bay leaves
  • 2 tsp Salt
  • 1 tsp peppercorns
  • 1 tsp pepper
  • 1 turkey carcass (meat removed) including turkey neck, chopped into large pieces
  • 1/4 cup EVOO
  • 1/4 cup Olio Nuovo Olive Oil [BUY NOW]
  • 4 garlic cloves, finely chopped
  • 4 cups shredded cooked turkey meat
  • 2 cans cannellini or other white beans, rinsed and drained
  • 3/4 cup Benishii Rice rinsed under cold water [BUY NOW]
  • 1/2 cup freshly grated parmesan cheese
Instructions
  1. Make stock: peel and quarter 3 onions. Cut 3 celery stalks and 3 carrots into 1-in. lengths. Use large stock pot and combine all those ingredients with leek, rosemary, sprigs of thyme, sprigs of parsley, bay leaves, salt, peppercorns, and turkey carcass. Add water to fill up the pot and cover all the ingredients (about 20 - 25 cups). Bring it all to a boil and right away lower the heat. Maintain gentle simmer for 4 - 6 hours, skimming off foam for the first 30 minutes.
  2. Strain stock first though the colander into a large bowl. Wash your pot and strain stock a second time through a cheesecloth-lined colander back into pot.
  3. Cut remaining 2 onions and 4 celery stalks into 1/4-in. dice. Slice 4 carrots into 1/4 in. thick pieces.
  4. Heat EVOO in an 8 qt. pot over medium heat. Then cook the vegetables with salt and pepper until softened but not browned, about 20 min.
  5. Stir in garlic and chopped thyme and cook stirring occasionally 1-2 minutes until garlic is fragrant. Add 15 cups of the hot stock (you can freeze the rest for future use), and bring to a simmer again.
  6. Add Wild Benishii Rice and simmer for 15 minutes, then add turkey meat and beans to soup and simmer until heated through.
  7. Add chopped parsley, salt and pepper to taste.
  8. Serve soup in shallow bowls drizzled with Olio Nuovo and sprinkled with parmesan.
Recipe Notes
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