Tuscan Smoked Turkey and Bean Soup
Prep time: 30 minutes
Cook time: 50 minutes
Makes: 6 Servings
This hearty soup will surely tantalize taste buds with tender smoked turkey chunks, Navy beans, and a colorful array of veggies, all simmered in a deliciously seasoned broth.
1/3 cup Fresh onions, peeled, diced 1/2″
1/3 cup Fresh celery, diced
1/3 cup Fresh carrots, peeled, diced
1 1/2 cups Fresh kale, no stems, chopped
2 1/4 teaspoons Canned low-sodium tomato paste
1 tablespoon Fresh garlic, minced
4 1/4 cups Low-sodium chicken stock
1 3/4 cups Canned low-sodium Navy beans, drained, rinsed
1/2 teaspoon salt
2 dashes ground black pepper
5 ounces Smoked turkey breast, 1/4″ pieces – This can be purchased at Wyshbone Market
2 teaspoons Fresh thyme, chopped
2/3 tablespoon Fresh basil, chopped
2/3 tablespoon Fresh parsley, chopped
- Place onions, celery, carrots, kale, tomato paste, and garlic in a large pot coated with nonstick cooking spray. Cook over medium-high heat. Stir frequently. Cook until vegetables are softened and onions are translucent.
- Add chicken stock, beans, salt, and pepper.
- Reduce temperature to low heat. Cover and simmer for 20 minutes. Stir occasionally.
- Add turkey, thyme, basil, and parsley. Stir well. Simmer a minimum of 10 minutes.