Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 medium onions

  3. 6 garlic cloves, minced

  4. 3 pounds turkey wings, cut at joints

  5. 9 cups canned low-salt chicken broth

  6. 2 teaspoons dried oregano

  7. 1 28-ounce can diced tomatoes in juice

  8. 3 carrots, peeled, chopped

  9. 1 cup chopped celery

  10. 1 cup orzo (rice-shaped pasta)

  11. 2 15-ounce cans cannellini (white kidney beans), drained, rinsed

  12. 1/2 cup thinly sliced fresh basil

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour. Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.


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