Tuscan Turkey Soup
- Source
- Magazine clipping
- Serves
- 8
- Cook
- 30 min
Use your leftover Thanksgiving turkey to make this quick and easy soup for hungry family and friends. It’s so simple, even a beginner in the kitchen can make it with amazing results.
Ingredients
- 2 Tbsp. olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 2 cans (14½ oz. each) reduced-sodium chicken broth
- 1 can (15 oz.) solid-pack pumpkin
- 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
- 2 cups cubed cooked turkey
- ½ tsp. salt
- ½ tsp. dried basil
- ¼ tsp. pepper
- Grated Parmesan cheese, optional
Steps
- In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
- Stir in broth, pumpkin, beans, turkey and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, stirring occasionally. If desired, serve with cheese.
Notes
PER SERVING 167 cal., 6 g fat (1 g sat. fat), 27 mg chol., 549 mg sodium, 14 g carb., 5 g fiber, 15 g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.