Italian Turkey, Bean, and Tomato Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Both turkey meat and gravy are used in this vibrant soup. Pass grated Parmesan cheese alongside if you like. Ingredients:
2 cups chopped fresh fennel |
4 ounces sliced pancetta,* chopped |
1 pound cherry tomatoes |
2 cups low-salt chicken broth |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
1 cup leftover turkey gravy |
1 1/2 cups chopped leftover cooked turkey meat |
1/4 teaspoon dried crushed red pepper |
1/2 cup chopped fresh basil |
Directions:
1. Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
2. * Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.
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