• Ingredients: 20
  • Serves: 8

Turkey soup with orzo and white beans with 28-ounce can diced tomatoes in juice, carrots, peeled, chopped, chopped celery, orzo, 15-ounce cans cannellini , drained, rinsed, thinly sliced fresh basil.

Ingredients

  • 1 tomatoes juice
  • 3 carrots, peeled, chopped
  • 1 cup chopped celery
  • 1 cup orzo
  • 2 15-ounce cans cannellini , drained, rinsed
  • 1/2 cup thinly sliced fresh basil

For toasts

For soup

  • Accompaniment: pumpkin seed pesto

For serving:

  • 5 tbsps. butter, melted
  • 12 fresh basil leaves
  • Fresh thyme sprigs

For Oysters

  • 12 fresh oysters in the shell
  • 4 tbsps. Matsuhisa Salsa
  • 4 tbsps. Maui Onion Salsa
  • 4 tbsps. Jalapeño Salsa
  • finely chopped chives for garnish

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano.
  2. Step 2 Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup.
  3. Step 3 Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes.

    For this step you will need

  4. Step 4 (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled.
  5. Step 5 Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes.

Nutrition information

Calories 590 Carbohydrates 39 g (13%)
Fat 27 g (42%) Protein 49 g (97%)
Saturated Fat 7 g (33%) Sodium 529 mg (22%)
Polyunsaturated Fat 6 g Fiber 9 g (35%)
Monounsaturated Fat 12 g Cholesterol 119 mg (40%)