Turkey Soup
2 Tbs oil
turkey broth (6-8 cups)
as much kale and/or spinach, thinly sliced, as you like
a few carrots, peeled and sliced
a few stalks of celery, sliced
1 onion, diced
leftover bits of turkey
1 red pepper. sliced thinly
1/2 cup black olives, sliced or halved
1/2 cup rice or pasta
grated Parmesan cheese
Heat the oil in a soup pot and cook the carrots, celery, and onion till soft, about 5 minutes. Add everything but the rice and simmer, covered, for an hour. Add the rice or pasta and cook another 25 minutes. Taste the soup and add salt and pepper to taste. Serve with the Parmesan at the table.
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