Low Cal Turkey frame soup

1 turkey frame leftover from cooked turkey
1 tablespoon olive oil
2 carrots, diced
1 large onion, diced
2 stalks celery, diced
1 parsnip, peeled and diced
1 small cabbage,  sliced thin
1 tablespoon kosher salt
ground pepper, to taste
Bottled water to cover

Heat olive oil in large soup pot.  Add carrots, onion, celery and cook until soft.  Add turkey frame, parsnip, cabbage,salt, pepper and water.  Bring to a boil.  Lower heat to a simmer. Skim soup.  Allow to cook 2 hours.
Remove turkey frame from soup.  Take turkey meat from frame and chop into small pieces.  Place turkey meat back in soup. Cool in refrigerator overnight or several hours.  Remove fat from surface.  Reheat and serve.