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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This rich, warming turkey soup could well be a main course for supper on a blustery fall night. The addition of beans and pasta adds protein and carbs for a well-rounded meal. This recipe comes from our local newspaper... Ingredients:
1/2 french baguette, sliced 1/2 inch thick |
1/4 cup olive oil |
1/2 cup parmesan cheese, shredded |
2 tablespoons olive oil |
1 large onion, diced |
2 garlic cloves, minced |
1 cup celery, chopped |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 lb skinless boneless turkey breast, cubed |
2 cups fresh cherry tomatoes |
4 cups chicken stock |
1 (19 ounce) can tomatoes, diced |
2 cups assorted canned beans, rinsed |
1/4 cup fresh basil, chopped |
2 cups pasta, cooked |
Directions:
1. Preheat oven to 200°F.
2. Place sliced baguette on a baking sheet. Brush with olive oil and sprinkle with Parmesan cheese. Bake for 15 minutes or until cheese melts and bread becomes golden. Set aside.
3. In a large stock pot on medium, heat oil and saute onion until transparent, about 5 minutes.
4. Add garlic, celery, oregano and basil and continue to saute until celery is softened and herbs are fragrant.
5. Add cubed turkey and cook until lightly browned. Add cherry tomatoes, chicken stock and diced tomatoes. Reduce heat to medium-low and simmer for 45 minutes or until turkey is cooked through and vegetables are tender.
6. Add beans, fresh basil and pasta and continue to simmer for 20 more minutes or until pasta and beans are heated through.
7. Top each bowl with 1 or 2 Parmesan croutons and serve.
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