Tuscan Turkey Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! —Marie McConnell, Shelbyville, Illinois
Ingredients
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2 tablespoons olive oil
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1 cup chopped onion
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1 cup chopped celery
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2 garlic cloves, minced
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 can (15 ounces) solid-pack pumpkin
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1 can (15 ounces) cannellini beans, rinsed and drained
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2 cups cubed cooked turkey
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1/2 teaspoon salt
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1/2 teaspoon dried basil
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1/4 teaspoon pepper
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Grated Parmesan cheese, optional
Directions
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1.
In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
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2.
Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.
Nutrition Facts
1 cup: 167 calories, 6g fat (1g saturated fat), 27mg cholesterol, 549mg sodium, 14g carbohydrate (3g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.
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