// Start a quick soak of the beans and while they soak, heat the oil in the stockpot and sauté the onions, celery, and carrots until soft, about 5 minutes. Add the turkey carcass, bay leaves, and salt and cover with about 5 quarts cold water. Bring to a boil, reduce the heat, and simmer gently, loosely covered, for 2 hours, stirring occasionally.
// Remove the turkey bones from the stockpot, and let sit on a plate or cutting board until cool enough to handle. Pull as much turkey meat off the bones as you can, and set aside. Discard the bones.
// Drain the soaked beans and rinse well in cold water, then add to the stockpot. Add the herb bundle and bring the soup back to a simmer for 45 minutes, loosely covered. Check the white beans for doneness, and continue to simmer until they’re easy to bite into. (If using canned beans, let them simmer for 20 minutes before proceeding to the next step.)
// Remove the herb bundle and the bay leaves. Add the soup greens and cooked turkey meat. Stir well to submerge the greens, and loosely cover the pot. Continue to simmer until the greens are fully wilted, 5 to 10 minutes, depending on the greens. Season with salt and black pepper.
- 1 pound dried white beans (or use 4 15-ounce cans of white beans, drained and rinsed)
- 2 tablespoons olive oil
- 4 medium yellow onions, finely chopped
- 6 celery stalks, finely chopped
- 6 carrots, chopped into medium rounds
- 1 leftover turkey carcass, plus any leftover turkey meat you want to use up, or 2 to 3 pounds raw turkey wings, thighs, and/or necks, skin removed
- 2 bay leaves
- 1 tablespoon salt, plus more to taste
- 2 sprigs each flat-leaf parsley, rosemary, and thyme, tied together with kitchen twine
- 3 large bunches winter greens, such as collards, escarole, and kale, thick ribs removed, leaves finely slices.
- Freshly ground black pepper
- 1 bunch flat-leaf parsley, chopped