Ingredients

• 1 pound dry white beans
• 2 smokeds turkey legs
• ½ onion , diced
• 2 bays leaves
• 2 stalks celery , diced
• 4 large carrots , sliced
• 1 , 14.5 ounce
• 2 tablespoons Italian seasoning
• salt and ground black pepper to taste
• 2 tablespoons grated Parmesan cheese , divided

Instructions

1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

Nutrition per serving