Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary

Ingredients

• 1 onion, diced into small pieces
• 1 cup diced celery
• 2 tsp. olive oil
• 2 tsp. chopped rosemary leaves
• 1 small orange sweet potato, diced into 1/2 inch pieces
• 6 cups homemade turkey stock
• 2 bay leaves
• 2 cups diced leftover turkey
• 1 can cannellini beans, rinsed well
• Fresh ground black pepper to taste

Directions

1. Warm the olive oil in the base of a dutch oven set over medium heat. Stir in the onion, celery, and chopped rosemary leaves, then cook for about 5 minutes, until the vegetables begin to soften.
2. As the onion and celery are cooking, peel the sweet potato and cut it up. Add it to the pot and continue cooking for about 5 minutes more.
3. Pour in the homemade turkey stock and add the bay leaves. Bring the soup to a gentle simmer.
4. Cook for about 10 minutes while you cut up the turkey and drain and rinse the beans.
5. Add the diced turkey, the rinsed and drained Cannellini beans, and fresh ground black pepper to taste.
6. Lower the heat and let the soup simmer gently for about 30 minutes.
7. Serve hot.