Flageolet Bean & Turkey Soup
This is quite a simple soup using leftover turkey or chicken meat. You can use any beans you like, be inventive, try rice, cannellini or navy beans as an alternative.
-
3 tablespoons olive oil
-
1 red onion diced
-
2 large garlic cloves minced
-
1 teaspoon ground cumin
-
1/2 teaspoon turmeric
-
pinch of cardamom
-
2 – 400 gram cans of flageolet beans, drained
-
28 ounce can Italian tomatoes, chopped
-
4 cups chicken stock
-
3 cups cooked turkey or chicken meat
-
1/3 cup chopped fresh cilantro
-
1/3 cup chopped fresh Italian parsley
-
2 Tablespoons harissa (Middle Eastern chili sauce)
-
crème fraiche for garnish
Heat the oil in a large pot, add the onion and garlic, sauté until soft but not brown. Add the cumin, turmeric and cardamom. Stir through.
Add in the beans, tomatoes and stock, bring to a simmer.
Taste for seasoning at this point, then add the turkey meat, cilantro, parsley and Harissa. Heat through.
Ladle into soup bowls and garnish with a dollup of the crème fraiche.
Serves 6
Copyright© Caren McSherry 03/07
