Turkey and Navy Bean Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A great way to use up leftover turkey. From Quick and Healthy Low-Fat Cooking: Mediterranean Cuisine. Ingredients:
1 onion, thinly sliced |
2 tablespoons smoked turkey breast, minced |
2 teaspoons olive oil |
2 garlic cloves, minced |
4 cups chicken stock, defatted |
2 cups turkey breast, cooked and diced |
2 cups canned navy beans, drained and rinsed |
1 pinch ground red pepper |
salt, to taste |
1/4 cup fresh basil, minced |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned.
2. Add the garlic and stir for 1 minute.
3. Add the stock, diced turkey, beans and pepper. Bring to a boil.
4. Cover. Reduce the heat, and simmer for 10 minutes.
5. Add salt to taste. Stir in the basil.
6. Ladle into individual bowls, and sprinkle with the Parmesan.
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