5 medium yellow onions
7 celery stalks
1 sprig rosemary (6 in.)
8 sprigs thyme, plus 2 tbsp. finely chopped leaves
6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves
2 bay leaves
2 1/4 teaspoons salt, divided
1 teaspoon peppercorns, plus 1 tsp. pepper
1 turkey carcass (meat removed), including turkey neck, chopped into large pieces
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
4 cups shredded cooked turkey meat, both light and dark
2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained
About 1/4 cup olive oil
About 1/2 cup freshly grated parmesan cheese
1.Make stock: Peel and quarter 3 onions. Cut 3 celery stalks and 3 carrots into 1-in. lengths. Cut leeks (white and light green parts only) into 3/4-in. lengths, rinse thoroughly, and drain. Cut rosemary sprig in half. Divide cut-up vegetables, rosemary, thyme sprigs, parsley sprigs, bay leaves, 1 tsp. salt, the peppercorns, and turkey carcass between two 8-qt. pots (or use 1 very large pot). Add 20 cups cold water to each pot and bring almost to a boil over high heat. Just before stock reaches a boil, lower heat. Maintain a very gentle simmer for 4 hours, skimming off foam for the first 30 minutes.
2. Strain stock through a colander into a large bowl. Wash pot and line colander with cheesecloth. Strain stock through cheesecloth-lined colander back into pot.
3. Chill stock, covered, at least 5 hours or overnight. Skim fat from stock and discard. You should have at least 15 cups stock (if you don’t, add enough water to make up the difference).
4. Make soup: Cut remaining 2 onions and remaining 4 celery stalks into 1/4-in. dice. Peel remaining 4 carrots, halve lengthwise, and slice 1/4 in. thick.
5. Bring 15 cups stock (freeze any leftover for another use) to a simmer over medium-high heat.
6. Heat extra-virgin olive oil in an 8-qt. pot over medium heat. Add diced onions, celery, and carrots, plus 1/2 tsp. each salt and pepper. Cook until vegetables are softened but not browned, about 20 minutes.
7. Stir in garlic and chopped thyme and cook, stirring occasionally, 1 to 2 minutes, or until garlic is fragrant. Add hot stock and bring to a simmer. Stir in remaining 3/4 tsp. salt and 1/2 tsp. pepper.
8. Add turkey meat and beans to soup and simmer until heated through, 2 to 3 minutes. Stir in chopped parsley. Add salt to taste. Serve soup in shallow bowls sprinkled with parmesan.
Make ahead: Up to 3 months, frozen.
This recipe appeared in Sunset Magazine