Creamy Turkey and White Bean Soup
Cooked turkey breast with onion, celery, garlic, tomatoes, white beans, fresh basil, garnished with Parmesan cheese and parsley.
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, puréed or use 1 cup white beans
2 tablespoon fresh basil, chopped
Salt and ground black 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.
- 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.
Nutritional Information Per Serving (1/4 of recipe): 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.