1. Remove any remaining meat from the turkey carcass and set aside in the fridge.

2. Break the turkey carcass into smaller pieces and place in the Ninja Foodi PossibleCooker Pro or slow cooker. Add enough water to submerge the bones.

3. Cover and cook on low for 6 hours. After 4 hours, use a skimmer to remove the bones and any solid bits.

4. Wash and chop the celery, carrots, and onion.

5. Open and drain the canned white kidney beans.

6. Add the chopped celery, carrots, onion, and drained beans to the turkey broth in the cooker.

7. Cook on high for at least 30 minutes, or until the carrots are tender.

8. Add the Italian seasoning, dried chives, salt, and black pepper. Stir to combine.

9. Chop the black kale and spinach. Add them to the pot along with the reserved turkey meat.

10. Cover and cook until the greens are wilted and everything is heated through.

11. Serve hot directly from the cooker. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.