Turkey, Cannellini Bean, and Sweet Potato Soup |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
1 onion, diced into small pieces |
1 cup diced celery |
2 teaspoons olive oil |
1 1/2 teaspoons rosemary |
1 small sweet potato, diced into 1/2 inch pieces |
6 cups homemade turkey stock or 6 cups homemade chicken stock |
2 bay leaves |
2 cups diced cooked turkey |
1 (16 ounce) can cannellini beans, rinsed well |
fresh ground black pepper |
Directions:
1. Heat olive oil in bottom of dutch oven over medium heat. Add onion, celery, and chopped rosemary leaves and saute about 5 minutes. While onion and celery cooks, peel and chop sweet potato, then add to pan and cook about 5 minutes more.
2. Add turkey stock and bay leaves and bring to a slight simmer. Let cook about 10 minutes while you chop turkey and drain and rinse beans.
3. Add diced turkey, rinsed and drained cannellini beans, and fresh ground black pepper to taste, and let soup simmer over low heat about 30 minutes. Serve hot.
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