Tuscan Smoked Turkey and Bean Soup

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DELICIOUS

Description

Ingredients

Onion, Cut In 1/4-Inch Dice: 4 Ounces
Celery, Cut In 1/4-Inch Dice: 3 Ounces
Carrots, Peeled And Cut In 1/4-Inch Dice: 3 Ounces
Kale, Cut Into Thin Small Strips/Chiffonade: 4 Ounces
Fresh Garlic, Minced: 2 Tablespoons
Canned Tomato Paste: 3 Tablespoons
Low-Sodium TURKEY STOCK Or Vegetable Stock (Non-MSG): 64 Fluid Ounces
No-Salt Canned Navy Beans, Drained And Rinsed: 3 Cups
Black Pepper: 1/2 Teaspoon
Dried Thyme Leaves: 1 Tablespoon
Dried Basil Leaves: 1 Tablespoon
Fresh Parsley, Chopped: 2 Tablespoons
SMOKED TURKEY BREAST, Cooked, Skin Removed: 12 Ounces

Directions

1
Place diced vegetables and minced garlic in a large stock pot.
2
Add tomato paste and sweat vegetables over medium heat until vegetables are softened and onions are translucent.
3
Stir frequently.
4
Add stock, canned beans and seasonings to the vegetable mixture.
5
Cover with lid and bring to a boil.
6
Reduce temperature to low and simmer 20 minutes. Stir occasionally.
7
Cube turkey into 1/4-inch pieces.
8
Add to soup and simmer a minimum of 10 additional minutes.
9
Hold hot for service at 140 degrees F or higher.