Italian Turkey White Bean Soup Food

TURKEY AND WHITE BEAN SPINACH SOUP

Steps:

• In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
• Add the chicken broth to the pot and bring to a gentle boil.
• Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
• Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
• Reduce the heat to medium-low. When you're ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
• Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)

TURKEY-WHITE BEAN SOUP

Steps:

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

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Steps:

• Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

ITALIAN TURKEY-WHITE BEAN SOUP

Steps:

• In a large pan heat the olive oil over medium heat.
• Add the onion, garlic, carrot and celery; saute for 10 minutes.
• Stir in the rosemary, chili flakes and tomatoes; simmer 10 minutes.
• Add the stock or broth, water, turkey meat, white beans, salt and pepper.
• Simmer 20 minutes.
• Cook the pasta according to package directions just until tender.
• Drain and add to the soup; simmer 10 minutes.
• Stir in parsley, if desired.
• Garnish with Parmesan.

TURKEY BEAN SOUP

Steps:

• In a Dutch oven, cook the turkey, onion and celery in oil over medium heat until meat is no longer pink. Add the broth, corn, beans, chilies, oregano, cumin, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with cheese if desired.