Turkey, Vegetable, And Bean Soup - cooking recipe

Ingredients

2 carrots, cut in large chunks
1 turkey carcass
1 large onion, quartered
2 celery ribs, cut into chunks
3 sprigs parsley
1 bay leaf
1/8 teaspoon dried thyme
10 cups water
2 tablespoons butter (can use olive oil)
2 leeks, cleaned and thinly sliced
4 carrots, thinly sliced
1 (16 ounce) can cannellini beans, drained and rinsed
1/4 cup fresh parsley, chopped
salt and pepper
chopped cooked turkey (optional)

Preparation

In large stock pot, place carrot chunks, turkey carcass, onion, celery, parsley sprigs, bay leaf, thyme, and water. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered for one hour.
Remove turkey carcass from soup. When cool enough to handle, pick off turkey scraps and refrigerate scraps. Strain broth into a large bowl, cover, and refrigerate overnight.
Remove broth from refrigerator and skim fat with a large spoon. Discard fat.
In stock pot, melt butter (I use olive oil). Add carrot and leek slices; cook 5 minutes. Stir in broth, turkey scraps plus additional chopped cooked turkey if desired, beans, and chopped parsley. Season with salt and pepper and cook until heated through.