Directions:
- In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.
- Tips: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables.
- Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.24 Kcal (956 kJ) | ||
| Calories from fat | 73.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 13% | |
|---|---|---|---|
| Cholesterol | 72.31mg | 24% | |
| Sodium | 924.14mg | 39% | |
| Potassium | 446.52mg | 10% | |
| Total Carbs | 11.41g | 4% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 27.75g | 56% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.4mg | 13% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.88 Kcal (514 kJ) | ||
| Calories from fat | 39.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 13% | |
|---|---|---|---|
| Cholesterol | 38.93mg | 24% | |
| Sodium | 497.54mg | 39% | |
| Potassium | 240.39mg | 10% | |
| Total Carbs | 6.14g | 4% | |
| Sugars | 1.36g | 10% | |
| Dietary Fiber | 1.09g | 8% | |
| Protein | 14.94g | 56% | |
| Vitamin C | 2.9mg | 9% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.3mg | 13% | |
| Calcium | 27.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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