Turkey-White Bean Soup
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 6 servings (2 quarts).
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
Ingredients
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2 garlic cloves, minced
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2 teaspoons olive oil
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon crushed red pepper flakes
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1 can (28 ounces) whole tomatoes in puree, cut up
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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2 cups shredded carrots
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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1 package (6 ounces) fresh baby spinach, chopped
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1-1/2 cups cubed cooked turkey breast
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Shredded Parmesan cheese, optional
Directions
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1.
In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.
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2.
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.
Nutrition Facts
1-1/3 cups: 233 calories, 3g fat (0 saturated fat), 30mg cholesterol, 893mg sodium, 32g carbohydrate (6g sugars, 9g fiber), 20g protein.
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