BEAUTIFUL THANKSGIVING - Turkey Soup

Hollywood Beach is a jewel today.
Blue skies and flat seas with a gentle swell from the north. This makes for very easy swimming if you are pointing south towards Miami. Enjoy your day and don't think about the lousy economy. It will still be there tomorrow.

When you are finished with your Thanksgiving dinner make sure to save the turkey for a great tasty soup. It is very easy and almost makes itself.


MEDITERRANEAN TURKEY SOUP

Turkey thighs – 2 - Sautéed or roasted and chopped into small pieces
If this is from a roasted turkey, just strip from the bones and chop.
Onion - 2 medium , chopped (about a cup)
Celery – 3 stalks – chopped
Garlic – 3 cloves – minced
Orange Bell Pepper – chopped
Fennel bulb – chopped (about ½ plus some of the leaves)
Chicken broth – 6 cups
Tomatoes – 28 oz can – drained and diced
Great Northern or Cannellini beans – 15 oz can – drained
Basil, dry - 1 TBL
Red pepper – dry & crushed – ½ tsp
Olive oilKosher salt
Freshly cracked black pepper
Parmigiano Cheese – freshly grated

Sautee thurkey thighs in a little olive oil with salt & pepper. When they are fully cooked let them cool and cut the meat into bite sized pieces and set aside. Save Drippings

Heat a large deep pan, about a 1 gallon size, to medium. Add the bell pepper, onion, celery, fennel & garlic. Keep everything moving around while you sautee in olive oil until everything gets shiny or translucent.
Add the drippings from the Turkey pan and the crushed red pepper.
Now add the tomatoes, basil, & chicken broth.
Stir and cover the pan and simmer for about ten minutes or so.