- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon crushed red pepper flakes
- 1 can (28 ounces) whole tomatoes in puree, cut up
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 cups shredded carrots
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1 package (6 ounces) fresh baby spinach, chopped
- 1-1/2 cups cubed cooked turkey breast
- Shredded Parmesan cheese, optional
- In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.
- Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired. Yield: 6 servings (2 quarts).
Reviews for Turkey-White Bean Soup
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"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."