Turkey breast with onion, celery, garlic, tomatoes, white beans, fresh basil, garnished with Parmesan cheese and parsley. A great recipe for leftover turkey.

Creamy Turkey and White Bean Soup

4 tablespoon olive oil
1 pound Honeysuckle White Turkey Breast, chopped, cooked (great for leftover turkey)
1 medium onion, finely chopped
1 medium celery rib, sliced fine
2 cloves garlic, minced
3 roma tomatoes, peeled, seeded and chopped
2 cups chicken broth
1 cup cannellini beans, pureed or use 1 cup white beans
2 tablespoon fresh basil, chopped
Salt and pepper to taste

Parmesan cheese for garnish

Chopped parsley for garnish

1. Sauté onion, garlic and celery in olive oil over medium high heat until onions are transparent. Add tomatoes and broth and simmer 10 minutes.
2. Add beans, mix well and continue to cook an additional 5 minutes.
3. Next finely chop basil and add to soup along with the turkey.
4. Garnish with Parmesan cheese and chopped parsley.

Makes 4 servings.

Nutrition Fact Per Serving Calories: 413 Calories from fat: 204 Total fat: 23 gm Saturated fat: 4 gm Cholesterol: 102 mg Sodium: 794 mg Carbohydrate: 13 gm Protein: 38 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.