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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Packed with veggies, turkey, color and nutrition, this hearty soup will warm âem up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. âMary Relyea, Canastota, New York Ingredients:
2 garlic cloves, minced |
2 teaspoons olive oil |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon crushed red pepper flakes |
1 can (28 ounces) whole tomatoes in puree, cut up |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 cups shredded carrots |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1 package (6 ounces) fresh baby spinach, chopped |
1-1/2 cups cubed cooked turkey breast |
shredded parmesan cheese, optional |
Directions:
1. In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.
2. Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired. Yield: 6 servings (2 quarts).
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