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Turkey-White Bean Soup

 Turkey-White Bean Soup
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
6 ServingsPrep: 20 min. Cook: 40 min.


  • 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).
Nutritional Facts: 1-1/3 cups (calculated without cheese) equals 233 calories, 3 g fat (trace saturated fat), 30 mg cholesterol, 893 mg sodium,

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Turkey-White Bean Soup (continued)

Nutritional Facts: 32 g carbohydrate, 9 g fiber, 20 g protein.