It’s post turkey-time, and we all know what that means. Turkey soup! I decided to use up some of the sneakily and steadily growing grain stockpiles in my pantry by adding farro into the mix. What with the cannellini beans in the fridge, the soup practically made itself. Soup is the perfect way to use left-over ingredients from all the Thanksgiving shenanigans. Yet one more thing to give thanks for.
Preparation time: ~20 minutes.
Cooking time: ~30 minutes.
1 cup farro, thoroughly rinsed
2 quarts homemade turkey or chicken stock
1 Tablespoon olive oil
A few dashes cayenne pepper
1 yellow onion, diced
2 garlic cloves, minced
2 stalks celery, diced
2 carrots, sliced
1 Tablespoon tomato paste
2 cups cooked cannellini beans (or one 15 oz can, beans rinsed)
1 zucchini sliced or diced
2-3 cups bite-size cooked turkey bits
Leaves of one large sprig of thyme
4 sprigs parsley
1 bay leaf
Salt and pepper
Freshly chopped chives for garnish
1. Heat olive oil in large sauce pan over medium-high heat along with the cayenne pepper. Add onions and saute about 5 minutes. Add celery and saute another 5 minutes or so, until the onion is translucent and the celery is softening.
2. Add garlic and saute briefly until garlic smells fragrant, about 30 seconds to a minute. Stir in the tomato paste and keep stirring until well integrated with the vegetables.
3. Add stock and bring to a boil. Add farro and reduce heat to a low simmer. Stir in sliced carrots, and add the bay leaf and thyme. If using freshly made cannellini beans, add now as well. (If using canned, wait until step 5.) Add a dash of salt.
4. Cook at low simmer, partially covered 25 minutes, or until farro is cooked through.
5. Remove bay leaf and parsley sprigs. Add zucchini and turkey and heat until zucchini is just cooked and the turkey is warm, about 6 minutes.
6. Add salt if needed, and add generous fresh cracked pepper. Serve with chopped chives along with slices of toasted rye bread.