Leftover Turkey Pesto Soup with White Beans and Spinach

Got turkey left over after Thanksgiving? This soup turns it into a cozy weeknight dinner in about 40 minutes. Pesto does most of the work, white beans make it hearty, and a squeeze of lemon at the end brightens everything up.

Prep time: 10 minutes | Cook time: 30 minutes | Serves: 4 to 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• ¼ teaspoon crushed red pepper, more to taste
• ½ teaspoon salt, more to taste
• 6 cups chicken or turkey broth
• 1 Parmesan rind (optional)
• ¾ cup ditalini or other small pasta
• 2 cups cooked turkey, shredded (leftover or rotisserie)
• 1 can (15 ounces) cannellini beans, rinsed and drained
• ⅓ cup pesto, store-bought or homemade, plus more for serving
• 5 ounces baby spinach
• 1 lemon, zested and juiced
• Grated Parmesan, for serving

Directions

1. Warm the oil in a large pot over medium heat. Add the onion, red pepper and salt, and cook until the onion is soft and golden, about 8 minutes. Stir in the garlic for the last minute.
2. Pour in the broth, add the Parmesan rind if you have one, and bring to a boil. Stir in the pasta and simmer until it’s almost tender, about 8 minutes.
3. Add the turkey, beans and pesto. Simmer about 5 minutes so everything heats through and the flavors come together. Taste, and add more salt or red pepper if it needs it.
4. Take out the Parmesan rind. Stir in the spinach just until it wilts, then add the lemon zest and as much juice as you like.
5. Ladle into bowls and top each one with a spoonful of pesto and some grated Parmesan.

Enjoy!

Adapted from Pasta Pesto Soup with Turkey and Spinach, NYT Cooking.