I've determined the perfect answer to a long, cold day.
I made white bean, turkey, and swiss chard stew to be exact. But, honestly, any and every soup is perfect. It warms the soul and fills you up. Oh and it's pretty inexpensive.
And I love that you make a giant batch of it and then make it stretch by adding a bit more meat and a bit more broth.
There shall be more soup. And I'm excited about it.
I mean, like seriously, how good does this and this and this look? Sunday shall be weekly "cook a soup" day.
white bean, turkey, and swiss chard stew
2 tablespoons olive oil
3 medium carrots, peeled
1 medium white onion
3 celery stalks
12 oz. shredded turkey, white and dark meat (chicken would be great too!)
1 can cannelini beans, rinsed
6 cups chicken stock
2 tablesoons worchestire sauce
10-12 dashes tobasco
3-4 oz. of shredded pecorino
1 bunch swiss chard, thoroughly cleaned and shredded, stalks removed
Juice of 1 lemon
Salt and pepper, to taste
Chop the onion, carrot, and celery into similarly sized pieces. Place the carrots over medium heat in a soup pot with the olive oil. Season with salt and pepper. Saute for approximately 3-4 minutes. Add in onion and celery. Season with salt and pepper. Continue to cook until the vegetables release liquid and the onions turn translucent in color. Add chicken stock, turkey, beans, worchestire sauce, tobasco, and pecorino. Season with salt and pepper. Let soup cook on medium low heat until it starts to slightly thicken, approximately 30 minutes. Stir every so often.
About 15 minutes before serving, mix in swiss chard and stir through the soup until the chard wilts. Add lemon juice. Season with salt and pepper.
Service with slices of lemon and shredded pecorino.