Turkey Soup

Ingredients:

• 3 cups cooked turkey meat, chopped
• Leftover bones from a 10-12 lb. turkey 
• 1 large onion, chopped
• 4 carrots and 1 stalk of celery, chopped
• 4 cloves peeled garlic, minced
• 1 tablespoon salt
• 1 teaspoon black pepper 
• 1 gallon (16 cups) water or broth (see our Veggie Stock recipe)
• 1 pound of fresh spinach or kale, chopped 
• Optional: 3 cups of pasta (add at last minute if already cooked)

1. Place turkey bones in a 2-gal stockpot, add water or broth. Bring to a boil, then reduce heat and simmer for 2 hours. Remove bones.
2. Sauté onions, carrots, and celery until tender. Add garlic and cook for 2 minutes. Add to stockpot along with salt and pepper. Cook for 20 min.
3. Add the fresh greens and uncooked pasta if using it. Bring soup back to a boil, reduce heat and simmer for 20 min. 
4.  Add chopped turkey meat (if using precooked pasta, add now) simmer until warm.