Turkey-White Bean Soup Recipe

4.5 2 3
Turkey-White Bean Soup Recipe
Turkey-White Bean Soup Recipe photo by Taste of Home
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Turkey-White Bean Soup Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 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
  • 1 package (6 ounces) fresh baby spinach, cut into thin strips
  • 2 cups shredded carrots
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1-1/2 cups cubed cooked turkey breast
  • Shredded Parmesan cheese, optional

Directions

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, spinach and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with Parmesan cheese if desired. Yield: 6 servings (2 quarts).
Originally published as Turkey-White Bean Soup in Healthy Cooking August/September 2010, p55

Nutritional Facts

1-1/3 cups: 233 calories, 3g fat (0 saturated fat), 30mg cholesterol, 893mg sodium, 32g carbohydrate (6g sugars, 9g fiber), 20g protein.

  • 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
  • 1 package (6 ounces) fresh baby spinach, cut into thin strips
  • 2 cups shredded carrots
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1-1/2 cups cubed cooked turkey breast
  • Shredded Parmesan cheese, optional
  1. In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.
  2. Stir in the tomatoes, broth, spinach and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with Parmesan cheese if desired. Yield: 6 servings (2 quarts).
Originally published as Turkey-White Bean Soup in Healthy Cooking August/September 2010, p55

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MY REVIEW
sdipiazza User ID: 2106899 231660
Reviewed Aug. 23, 2015 Edited Sep. 13, 2015

"I didn't have any turkey or spinach so used 8 oz. of chicken breast diced and sauteed and Brussels sprouts, chopped, and sliced carrots rather than shredded. I used powdered chicken bouillon instead of the broth. I think more veggies could be used, zucchini or yellow squash as well as the spinach. I used great northern beans instead of kidney or cannelloni beans.. This is a very forgiving recipe. You can used anything you have on hand. It was really delicious."

MY REVIEW
themrsh User ID: 4847810 114675
Reviewed Jul. 21, 2010

"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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