Turkey White Bean Soup

Turkey White Bean Soup

Serves 10


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
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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.