Turkey-White Bean Soup

Total Time Prep: 20 min. Cook: 40 min.
Yield 6 servings (2 quarts)
Test Kitchen Approved
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

  • 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) 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

Directions

  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 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.

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
Recipe Creator

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