Tomato & Turkey Stew with kale and white beans
3 cups tomatoes, chopped (use Roasted Tomatoes for a richer flavor)
At least 3 cups leftover turkey meat, chopped
1 lb dried white beans such as Great Northern, cannellini, or navy
1 yellow onion, coarsely chopped
5 stalks of celery, chopped
2 tbsp olive oil
2 tbsp Olio do Panne
5 cups chicken broth
2 qt water
2 tsp sea salt
1/2 tsp White Pepper
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
Cover beans with water by 2 inches in a pot and bring to a boil.
Remove from heat and let stand, uncovered, 1 hour.
Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes.
Add Olio do Panne and cook, stirring, 1 minute.
Add beans, broth, 1 quart water, tomatoes, salt and pepper, and simmer, uncovered, until beans are just tender, about 50 minutes.
Stir carrots into soup and simmer 5 minutes.
Stir in kale, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.