italian turkey-white bean soup
Another recipe for leftover turkey from the Seattle Times.
No Image
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 medium garlic cloves, minced
- 2 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 1 teaspoon rosemary, crushed
- 1 pinch red chili peppers
- 28 ounces tomatoes, diced
- 3 cups chicken stock
- 1 cup water
- 2 cups turkey meat, diced
- 30 ounces white beans, drained and rinsed
- 1/2 teaspoon salt
- 1/3 cup orzo
- - chopped parsley, optional
- - parmesan cheese, grated
How To Make italian turkey-white bean soup
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Step 1In a large pan heat the olive oil over medium heat. Add the onion, garlic, carrot and celery; saute for 10 minutes. In a large pan heat the olive oil over medium heat. Add the onion, garlic, carrot and celery; saute for 10 minutes.
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Step 2Stir in the rosemary, chili flakes and tomatoes; simmer 10 minutes.
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Step 3Add the stock or broth, water, turkey meat, white beans, salt and pepper. Simmer 20 minutes.
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Step 4Cook the pasta according to package directions just until tender. Drain and add to the soup; simmer 10 minutes.
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Step 5Stir in parsley, if desired. Garnish with Parmesan.
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