Turkey Escarole Soup

From Good Housekeeping

Photo by Tara Donne

Active time: 15 minutes

Total time: 35 minutes

Makes 5 main-dish servings

1 Tbsp. olive oil

2 cups shredded or matchstick carrots (about two-thirds of a 10-oz. bag)

1 small onion, finely chopped

2 garlic cloves, minced

3 cans (14 to 14.5 oz. each) chicken broth

2 heads escarole (1 1/2 lb.), cut into 1-inch pieces

1/2 cup orzo pasta

2 cups chopped leftover turkey

Pepper

1/2 cup freshly grated Parmesan cheese

1. In 6-quart Dutch oven on medium-high, heat oil until hot. Add carrots, onion, and garlic; cook 4 minutes, or until onion softens, stirring frequently. Stir in broth and 2 cups 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 leftover turkey and 1/8 teaspoon coarsely ground black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Makes 10 cups. Serve with Parmesan.