This long-simmered soup is a perfect way to welcome the cooler weather. Bacon adds a hint of smokiness, while turkey wings provide tender strips of meat and give the stock a thickness you can’t get from a commercial stock.
- Soak the beans in plenty of water overnight in the refrigerator. Alternatively, you can quick soak the beans. To do this, bring the beans to a boil in plenty of water. Turn off the heat, and let them sit, covered, for an hour.
- Regardless of which method you use, drain and rinse the beans before adding them to the soup.
- In a large pot over medium-high heat, cook the bacon until crisp, about 5 minutes.
- Using a slotted spoon, remove the bacon and place on layers of paper towel to drain. Reserve the bacon chips to garnish the soup.
- Reduce heat to medium and brown the turkey wings in the bacon fat, turning to ensure they are golden all over. Remove the turkey wings and set aside.
- Cook the onions, carrots, celery in the bacon/turkey fat until soft, about 5 minutes.
- Add the garlic and cook for 1 minute, stirring to distribute the garlic evenly.
- Return the turkey wings to the pot. Add the bay leaf, thyme, salt, stock and soaked beans. Increase heat to high, and bring to a boil. Reduce the heat to a simmer, and cook, uncovered, for 60 to 90 minutes or until the beans are soft.
- Remove the turkey wings from the soup. Discard the skin and shred the turkey meat.
- Return the shredded turkey to the pot along with the spinach. Cook 5 minutes or until the spinach has wilted but retains its bright green colour.
- Serve immediately sprinkled with the reserved bacon chips and a grinding of fresh black pepper.