Turkey White Bean Soup

  • 1 tbsp. olive oil
  • 1 cup diced carrot
  • 1/2 cup chopped yellow onion
  • 1/3 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
  • 1/2 tsp. Kowalski's Coarse Ground Black Pepper
  • 2 tbsp. balsamic vinegar
  • - shredded Parmesan cheese

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.

Nutrition Information Per Serving:
Total Calories: 205
Total Fat: 3 g
Saturated Fat: 1 g
Sodium: 227 mg

A good source of these heart nutrients: vitamins A and C, fiber, niacin, potassium, calcium, folate, magnesium, zinc and copper.