Italian Turkey-White Bean Soup |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Found this in the Seattle Times newspaper. Haven't tried it yet, but it sounds good. Ingredients:
1 tablespoon olive oil |
1 medium red onion, finely chopped |
2 medium garlic cloves, minced |
1 large carrot, finely chopped |
2 stalks celery, finely chopped |
1 teaspoon rosemary, crushed |
1 pinch hot red chili pepper |
28 ounces tomatoes, diced |
3 cups chicken stock |
1 cup water |
2 cups turkey meat, diced |
30 ounces white beans, drained and rinsed |
1/2 teaspoon salt |
1/3 cup orzo pasta |
Directions:
1. In a large pan heat the olive oil over medium heat.
2. Add the onion, garlic, carrot and celery; saute for 10 minutes.
3. Stir in the rosemary, chili flakes and tomatoes; simmer 10 minutes.
4. Add the stock or broth, water, turkey meat, white beans, salt and pepper.
5. Simmer 20 minutes.
6. Cook the pasta according to package directions just until tender.
7. Drain and add to the soup; simmer 10 minutes.
8. Stir in parsley, if desired.
9. Garnish with Parmesan.
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