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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 60 |
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Ideal for leftover turkey, and full of vegetables. Ingredients:
1 cup chopped onion |
1 cup chopped celery |
2 tablespoons olive oil |
1 teaspoon minced garlic |
2 (14 1/2 ounce) cans chicken broth |
2 cups cubed turkey |
1 (15 ounce) can solid-pack pumpkin |
1 (15 ounce) can white kidney beans, rinsed, and drained |
1/4 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
grated parmesan cheese (for topping) |
Directions:
1. In a large saucepan, saute onion and celery in oil until tender.
2. Add the garlic, cook 1 minute longer.
3. Stir in the turkey, broth, pumpkin, beans, salt, basil, and pepper, and bring to a boil.
4. Reduce heat, simmer uncovered for 10-15 minutes or until heated through, stirring occasionally.
5. Serve with cheese.
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