Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup.

2 Servings; Can be doubled.

INGREDIENTS

  • 1 small onion, chopped
  • 3 ounces kielbasa sausage or other, fully cooked smoked sausage, thinly sliced into rounds
  • 1 teaspoon dried thyme
  • 2/3 cup dry white wine

  • 2 cups canned low-salt chicken broth

  • 1 15-ounce can cannellini (white kidney beans) or great northern beans, drained
  • 1 1/2 cups diced leftover cooked goose, turkey or other dark poultry meat
  • 2 tablespoons chopped fresh parsley

    DIRECTIONS

    Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.