Turkey White Bean Soup
Ingredients
A good source of these heart nutrients: vitamins A and C, fiber, niacin, potassium, calcium, folate, magnesium, zinc and copper.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
diced carrot
½ cup
chopped yellow onion
⅓ cup
diced celery
1 tbsp.
minced garlic
5 cups
low-sodium chicken broth
28 oz. can
fire-roasted diced tomatoes
2 cups
chopped, cooked turkey breast
1 ¾ cups
dried cannellini beans, picked over, rinsed
1 tbsp.
finely chopped fresh rosemary
1 tbsp.
finely chopped fresh thyme
1 tbsp.
finely chopped fresh basil
½ tsp.
freshly ground Kowalski's Black Peppercorns
2 tbsp.
Kowalski's Balsamic Vinegar
- shredded Kowalski's Parmesan Cheese, for garnish
Directions
In a large stockpot, heat oil over medium high heat; sauté carrot, onion, celery and garlic until vegetables soften (about 5 min.), stirring frequently. Add broth, tomatoes, turkey, beans, rosemary, thyme, basil and pepper. Liquid should cover the beans by about 1"; add more broth or water if necessary. Bring stock to a boil; reduce heat to low. Simmer, covered, stirring occasionally until beans are tender (2-3 hrs.). If necessary, add additional water so the beans remain covered with liquid the entire cooking time. Stir in vinegar; serve topped with shredded Parmesan.
