Turkey breast with onion, celery, garlic,
tomatoes, white beans, fresh basil, garnished with Parmesan cheese
and parsley.
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
- Sauté onion, garlic
and celery in olive oil over medium high heat until onions are
transparent. Add tomatoes and broth and simmer 10 minutes. Then
add beans, mix well and continue to cook an additional 5 minutes.
Next finely chop basil and add to soup along with the Turkey.
Garnish with Parmesan cheese and chopped parsley.
Makes 4 servings.
Nutrition Facts
Amount 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.
