Farro, white bean and turkey soup
This is a super-easy dish that’s rich, hearty and full-flavoured, but doesn’t require a whole lot of work. Just let the flavour of the turkey come through and do the work for you. Begin a day ahead to soak the beans.
2 tbsp mild-flavoured olive oil, plus extra to serve
1 onion, finely chopped
2 celery stalks, diced
2 garlic cloves, finely chopped
900g turkey legs
200g dried white beans, soaked overnight in cold water, drained
150g farro, rinsed
1.3 litres chicken stock
Finely grated parmesan and finely chopped flat-leaf parsley (optional), to serve
Heat oil in a saucepan over medium heat.
Add onion and stir occasionally until soft and translucent, adding celery and garlic for the last 5 minutes of cooking, 13-16 mins.
Add turkey, beans, farro and chicken stock, bring to a simmer, then half-cover with a lid and simmer until turkey, beans and farro are tender, 2½-3 hours; top up with water as necessary to keep turkey covered.
Remove turkey from soup and set aside.
Season soup to taste and keep warm.
When cool enough to handle, shred meat off the bone (discard bone), and return to the soup.
Serve soup topped with parmesan, parsley, a drizzle of olive oil and a generous grind of black pepper.