Turkey Soup with Orzo and White Beans Recipe

Turkey Soup with Orzo and White Beans Recipe

  • 2 tablespoons olive oil
  • 2 medium onions
  • 6 garlic cloves, minced
  • 3 pounds turkey wings, cut at joints
  • 9 cups canned low-salt chicken broth
  • 2 teaspoons dried oregano
  • 1 28-ounce can diced tomatoes in juice
  • 3 carrots, peeled, chopped
  • 1 cup chopped celery
  • 1 cup orzo (rice-shaped pasta)
  • 2 15-ounce cans cannellini (white kidney beans), drained, rinsed
  • 1/2 cup thinly sliced fresh basil
  1. Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour.
  2. Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.
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