Tuscan Turkey and White Bean Soup
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What You Need

  • 1 lb Sara Lee® Rosemary & Sage Turkey Breast; cut into ½ inch cubes
  • 8 cups chicken broth
  • 4 slices bacon; diced
  • 3 cans cannellini beans; drained and rinsed (14 oz)
  • 1 can diced tomatoes (15 oz)
  • cups yellow onions; medium dice
  • ¾ cup cut carrots; medium dice
  • ¾ cup celery; medium dice
  • 2 tsp garlic; minced
  • 6 cups kale; washed, de-stemmed and torn into small pieces
  • 1 bay leaf
  • 4-5 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • To taste Salt
  • To taste Pepper
  • To taste Parmesan cheese; grated (optional)
  • To taste Red chili pepper flakes (optional)

How to Make It

  1. Render bacon over medium-high heat in a medium stockpot.
  2. Add onions and sauté until translucent, approximately 6-8 minutes.
  3. Add garlic and sauté for an additional minute.
  4. Add carrots, celery, tomatoes, beans, thyme, bay leaf, oregano and chicken broth.
  5. Bring to a boil and then reduce to a simmer for 25 minutes.
  6. Add kale and turkey and simmer for another 5-10 minutes.
  7. Season to taste with salt and pepper.
  8. Serve with parmesan cheese and red chili pepper flakes if desired.
Tags: Soup, Warm and Delicious

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