Turkey Minestrone

serves 10–12

This soothing slow-cooked meal-in-a-bowl is a terrific way to use up leftover turkey from a holiday meal. Brimming with vegetables, turkey, and cheese tortellini, it is sure to please on a cold fall or winter evening. The rind from Parmigiano-Reggiano cheese flavors the soup, and although it’s optional, it gives the soup a great depth of flavor. Save rinds in zipper-top plastic bags in the freezer for adding to soups and sauces.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 cup chopped sweet onion
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 teaspoons chopped fresh rosemary
• ½ cup dry white wine
• One 14- to 15-ounce can chopped tomatoes, with their juice
• 5 cups chicken broth
• Rind from Parmigiano-Reggiano cheese, cut into ½-inch pieces (optional)
• 3 medium zucchini, diced (about 1½ cups)
• 1 cup 1-inch pieces green beans
• (about 5 ounces)
• 4 cups bite-size pieces cooked turkey or chicken
• One 15-ounce can small white beans or garbanzo beans, drained and rinsed
• 1 head escarole, tough leaves removed, cut into 1-inch pieces, or two 10-ounce bags baby spinach
• 1 teaspoon salt (you will need more if you don’t use the cheese rind)
• 1 teaspoon freshly ground black pepper
• 12 ounces fresh cheese tortellini, cooked according to package directions and drained
• 1 cup freshly grated Parmigiano-Reggiano cheese for garnishing

Instructions

heat the oil in a large skillet over medium-high heat.

add the onion, carrots, celery, and rosemary and sauté until the vegetables begin to soften, about 6 minutes. Add the wine and allow it to boil for 2 minutes, stirring. Add the tomatoes and cook for 4 minutes, until some of the liquid evaporates.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the broth and cheese rind (if using). Add the zucchini, green beans, turkey, white beans and escarole and stir to combine.

cover and cook on high for 4 hours or on low for 8 to 10 hours.

season with the salt and pepper. Stir in the cooked tortellini. Cover and cook on high for another 30 minutes or on low for 1 hour.

garnish with the Parmigiano-Reggiano cheese before serving.