Italian Turkey and Bean Soup |
|
 |
Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
Ingredients:
2 tablespoon(s) olive oil |
1 large onion, chopped |
2 celery ribs, chopped |
2 carrots, chopped |
salt and pepper to taste |
2 garlic cloves, minced |
2 quart(s) turkey broth |
1/2 teaspoon(s) dried oregano |
2 15-ounce can(s) cannellini (or other) beans |
1 15-ounce can(s) pure pumpkin, optional |
3 cup(s) chopped turkey (about 3/4 pound) |
1/4 chopped fresh parsley, optional |
1/2 cup(s) grated parmesan or 1/4 cup basil pesto |
Directions:
1. Heat olive oil over medium-low to medium heat. Add onion, celery, carrots, salt and pepper and cook until slightly softened, 5 to 10 minutes.
2. Stir in garlic and cook for 1 minute. Add broth, oregano, beans and pumpkin, if using. Bring to a simmer. Reduce heat and gently simmer 20 minutes.
3. Stir in turkey and parsley, if using; heat thoroughly. Taste and add salt and pepper, if desired.
4. When serving, top each bowl with some grated Parmesan.
|
|