Turkey Escarole Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 tablespoon olive oil
• 2 cups matchstick carrots (or shredded, about 2/3 of a 10 oz bag)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 2 heads escarole, cut into 1 inch pieces (1 1/2 lbs)
• 1/2 cup orzo pasta
• 2 cups leftover cooked turkey, chopped
• 1/8 teaspoon fresh coarse ground black pepper
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 in a 6 quart dutch oven heat oil on medium high until hot. add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. stir in broth and water; heat to boiling. stir in escarole and orzo; heat to boiling.
• 2 reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. stir in turkey and black pepper. reduce heat to low and simmer 3 minutes until turkey is heated through. serve with parmesan.