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Turkey-White Bean Stew
Have left-over turkey? Whip up this recipe for a simple stew loaded with good-for-you vegetables and white beans.
3 slices thick-cut bacon
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 teaspoon chopped jalapeno chile with seeds
1/2 cup chopped carrots
1/2 cup chopped celery with leaves
3/4 teaspoon salt
1/2 cup chopped canned tomatoes
1 19-ounce can cannellini beans, drained and rinsed
2 14-ounce cans chicken broth
2 cups cooked turkey, cut into 1/2-inch pieces
1/4 pound green beans, cut into 1-inch diagonal pieces
1 medium potato, shredded
2 cups chopped escarole or spinach
Cook bacon in Dutch oven or large saucepan until crisp; drain. Crumble and set aside. Discard fat. Heat oil over medium heat in same Dutch oven. Add onion, garlic, and jalapeno; cook until onion softens. Add carrots, celery, and salt; cook until softened slightly, 5 minutes. Stir in tomatoes and cannellini beans; cook until mixture thickens slightly and tomatoes are heated through, 3 to 5 minutes.
Add broth and turkey; bring mixture to boil. Reduce heat; cover and simmer 20 minutes. Add green beans and potato; simmer uncovered, 10 minutes. Add escarole and cook until tender, 3 to 4 minutes more. (If using spinach, cook 1 minute.) Divide stew into 4 shallow bowls. Sprinkle the top of each with the reserved bacon. Makes 4 servings.
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