I love leftover soup. You know what I mean — when you make a meal and then re-purpose the leftovers into a new, totally delicious dish?
In this particular case, I had a massive frozen turkey breast that I didn’t get to make for Thanksgiving this year… So, one Sunday afternoon, I roasted it to perfection on a bed of carrots, mushrooms, and potatoes, enjoyed a week’s worth of meals, and then used the extra turkey to make soup!
… it was a really large turkey breast.
Turkey and wild rice soup is a pretty common soup to make, but I wanted to put lots of vegetables in mine to make sure I would get a balanced meal out of every bowl. I had some green tomatoes left over from my CSA, plus a couple of regular tomatoes, some green beans, and lots of spinach. The tomatoes disintegrated into the broth, making the soup a bit tangy. With a bit of fresh garlic and some basil pesto, the soup was pure perfection!
Turkey and Wild Rice Soup with Basil Pesto
1 1/2 to 2lb roasted turkey (or chicken) breast
1 1/2 cups rice medley mix or 1/2 cup wild rice plus 1 cup white rice
1 pint green and red tomatoes (any size), chopped
1 package of fresh spinach or 1 box of frozen chopped spinach
one large bunch of green beans
vegetable broth to taste
2 bay leaves
fresh garlic, chopped
3 tbsp basil pesto
salt and pepper to taste
1. In a large pot, bring 8 cups of water to a boil.
2. Chop the tomatoes into large pieces. Chop the garlic finely.
3. Once the water is boiling, add the rice, broth, bay leaves, garlic, and chopped tomatoes and allow the mixture to cook on medium to low heat, covered, for about 20 to 30 minutes.
4. Once the rice is mostly cooked, add the turkey breast, cut into bite-sized cubes, and the spinach. Allow the soup to continue to simmer until the rice is fully cooked. Add the basil pesto and salt and pepper as desired.
5. Serve piping hot!