White Bean and Turkey Broth
White Bean and Turkey Broth
Ingredients:
- 1 tbsp olive oil
- 1 medium shallot, thinly sliced
- 2, 14oz cans white beans, drained
- 1/2 tsp cumin
- Pinch of salt and black pepper
- 2 tsp minced garlic
- 1 quart veggie or chicken broth
- 1 ear of corn
- 1 1/2 cups chopped kale
- 2-3 cups chopped or shredded leftover turkey
- Parsley for garnish
- Crusty bread
Directions
In a medium sized dutch oven or pot, heat the olive oil and then add the sliced shallot
Sauté until soft and then add the beans, cumin, salt, pepper and garlic. Stir for 2 minutes.
Add the broth and bring to a simmer.
Peel the corn and wrap in a wet paper towel. Cook the corn in the microwave for 3 minutes
and then roast over a gas flame until the corn is well charred.
Using a sharp knife slice the sides of the corn from the cob to release the kernels. Add the corn
to the simmering pot and stir.
Add the kale and turkey and bring back to a simmer. Taste and add some extra salt and pepper
if desired.
Serve in bowls garnished with chopped fresh parsley and crusty bread on the side.
