Turkey broth + Brothy Beans = White Bean and Turkey Soup

Three recipes in one!

Turkey and white bean soup with rustic croutons and Parmesan

If you’re staring at the remains of your Thanksgiving turkey and wondering what to do with it, this is your answer: turkey broth. It’s the ultimate “something from nothing” recipe, transforming scraps into liquid gold. The best part? It’s ridiculously easy. A pot of water, some aromatics, and a few hours on the stove—your turkey does all the heavy lifting. If you time that with a pot of beans, you can make a delicious turkey and white bean soup.

But first the beans…

This is a recipe we make almost once a week. Beans are healthy, inexpensive, easy to keep in the pantry, versatile, and the whole family enjoys eating them. The rare home run in all departments. The other great thing is a pot of these deliciously perfect, brothy beans takes about 5 minutes of active time and will give you so many meal options! AND YOU DON’T NEED TO SOAK THEM!! - as long you’re buying decent beans that haven’t been sitting around for years. If you’re not sure, give them an overnight soak.

I love using Rancho Gordo beans—they’re consistently amazing— (and make a great holiday gift) but this method works with whatever beans you have. The organic Whole Foods brand beans or any similar variety work great. I typically use white, black, or pinto beans, depending on what I’m in the mood for but you can have fun with all kinds of heirloom varietals.

This technique is inspired by a mix of the Rancho Gordo method and a Heidi Swanson recipe. My favorite way to enjoy these beans? In their own broth, served with toasted sourdough slathered in butter, a sprinkle of shaved Parmesan, a handful of peppery arugula, and a little heat—like these fermented Calabrian chilis. Don’t forget a squeeze of lemon or lime to brighten everything up. It’s simple, nourishing, and totally satisfying

a pot of brothy alubia blanca beans from Rancho Gordo