Name: Turkey-White Bean Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 garlic cloves, minced; 2 teaspoons olive oil; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon crushed red pepper flakes; 1 can (28 ounces) whole tomatoes in puree, cut up; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 2 cups shredded carrots; 2 cans (15 ounces each) cannellini beans, rinsed and drained; 1 package (6 ounces) fresh baby spinach, chopped; 1-1/2 cups cubed cooked turkey breast; Shredded Parmesan cheese, optional

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Turkey-White Bean Soup

40 min6 servings

Packed with veggies, turkey, color and nutrition, this hearty soup will warm ’em up right down to their toes. For an extra-special touch, top with shredded Parmesan cheese. —Mary Relyea, Canastota, New York

Ingredients

2 garlic cloves, minced

2 teaspoons olive oil

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon crushed red pepper flakes

1 can (28 ounces) whole tomatoes in puree, cut up

1 can (14-1/2 ounces) reduced-sodium chicken broth

2 cups shredded carrots

2 cans (15 ounces each) cannellini beans, rinsed and drained

1 package (6 ounces) fresh baby spinach, chopped

1-1/2 cups cubed cooked turkey breast

Shredded Parmesan cheese, optional

Instructions

1 In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer.

2 Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.