Once you have taken all the meat off your turkey, put your turkey bones into a big pot and cover it with water. Add the veggies for the broth and bring to a simmer. Cover and simmer on low for 2 to 3 days.

When you are ready, take the heat off the broth and let it cool.

Remove the bones and any pieces of turkey from the broth and put them on a large tray. Strain the broth and if you have a fat separator use it to remove any fat from the broth. If you don't have a separator, let the broth sit for a while and the fat will rise to the top. You can add some ice cubes to make the fat harden so its easy to scoop out or you can just suck it up with a turkey baster. Keep the broth in a large container or pitcher.

Remove all the remaining meat from the bones and turkey pieces. Add them to the broth.

In a large pot, heat the olive oil on medium heat.

Add the onion and cook for a couple mins. Then add the carrots, celery, salt and pepper, thyme and rosemary. Cook till the veggies start to get tender.

Add the beans, corn, and kale. Add the broth back to the pot. Bring to a simmer.

Add the chopped turkey and then season with salt and pepper to taste.