Leftover Turkey & Bean Soup w/ Kale

1 pound dried great northern beans or other white bean (navy beans would be good)
1 leftover turkey carcass if you have wings or legs, that’s great too.)
12 cups water
2 bay leaves
1 teaspoon oregano
pinch red pepper flakes
3 cloves garlic minced
3 large carrots diced
3 large stalks celery diced
1 large onion diced
2 cups leftover turkey meat
1-2 cups turkey bone broth from carcassor low-sodium broth, as needed.
5 large leaves curly kale with tough stems removed

Transfer the beans to a large dutch oven and sort through them removing any bad beans, or pebbles. Cover with cool water and let sit for 8 hours or overnight.

Drain the beans and add them back to the pot. Add the turkey carcass and any leftover wings that you have. Cover the beans and carcass with 10-12 cups of water.
Add the bay leaves, oregano, red pepper flakes and garlic and heat to boiling. Reduce heat to a rapid simmer and leave the lid just slightly askew on the pot. Simmer for 1 1/2 hours or until the beans are tender.
Remove the carcass and any bones. Set the carcass and bones aside to cool.
Add the carrots, celery, onions. Simmer for 10 minutes.
When the turkey is cool enough to handle, remove any meat that’s still attached to the turkey. (We don’t usually eat the wings — so there’s meat from that along with the anything off the carcass) It usually adds up to about 2 cups — but if you don’t have that much, it’s ok. The flavor from the turkey will be in the broth.
Add the turkey meat, pasta and chopped kale. If the soup seems too thick, add additional chicken stock one cup at a time to thin it to your desired consistency.
Stir in the turkey meat, and kale and simmer for about 10 minutes.
Ladle the soup into bowls and garnish with grated parmesan cheese and chopped parsley.

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