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Packed with veggies, turkey, color and nutrition, this hearty soup will warm ’em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. —Mary Relyea, Canastota, New York
This recipe is:
Healthy
Nutritional Facts 1-1/3 cups (calculated without cheese) equals 233 calories, 3 g fat (trace saturated fat), 30 mg cholesterol, 893 mg sodium, 32 g carbohydrate, 9 g fiber, 20 g protein.
Originally published as Turkey-White Bean Soup in Healthy Cooking August/September 2010, p55
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Reviewed on Jul. 21, 2010 by themrsh
The flavor of this soup is AMAZING. Usually soups are too bland for me. I pretty much followed the directions. I subbed two 14oz cans of petite diced tomatoes and I was a bit shy on turkey so I added about 1c of chicken. To save time I used my food processor and chopped 2c of baby carrots and then I ran my spinach through the food processor too. This made the spinach really small and my husband thought it was herbs. :-) Definitely a keeper and even better the next day.
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