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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
3 tablespoon(s) extra-virgin olive oil (evoo) |
3 pound(s) lean ground turkey |
2 whole(s) carrots grated |
2 whole(s) onions grated or finely chopped |
4 clove(s) garlic grated |
1 whole(s) bay leaf (fresh or dry) |
2 cup(s) chicken stock (regular or low sodium) |
2 can(s) 28 once crushed tomatoes (regular or low sodium) |
1 pinch(s) salt and pepper |
Directions:
1. Preheat a large skillit over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the turkey and break up the meat into small pieces using the back of a wooden spoon. Cook until brown, about 5-6 mins
2. Add in the carrotss, inion and garlic, and cook another 2 mins. Season with salt and perpper, deglaze the skillet with the stock, scraping the brown bits from the vottom of the pan, and add the tomatoes.
3. Bring up to a bubble then drop the heat down to low and simmer another 5-6 mins.
4. Note: To make into soup add 1 Cup Chiken Stock to 1 Cup Sauce and top off with Crutons.
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