Turkey and White Bean Soup
Ingredients
A note about gluten: When a gluten-free chicken broth is used, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
2 cups
Kowalski's Fresh Mirepoix
1 tbsp.
minced garlic
3 cups
low-sodium chicken broth
28-30 oz. (2 cans)
cannellini beans, rinsed and drained
28 oz.
canned fire-roasted diced tomatoes
2 cups
chopped cooked turkey breast
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. Add mirepoix and garlic; sauté, stirring frequently, until vegetables soften (about 5 min.).
- Add broth, beans, tomatoes, turkey, herbs and pepper; bring to a boil.
- Reduce heat to low; cover and simmer, stirring occasionally, until soup is hot and veggies reach desired tenderness (10-20 min.).
- Stir in vinegar; garnish individual servings with cheese.
Find It!
- Find Kowalski's Fresh Mirepoix in the Prepared Produce Section (or substitute the same amount of finely chopped mixed vegetables, such as carrots, celery and onions).
Nutrition Note:
- This recipe is a good source of these heart-healthy nutrients: vitamins A and C, fiber, niacin, potassium, calcium, folate, magnesium, zinc and copper.
