| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Soups/stews, Artchokes | 4 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Garlic clove; sliced wafer thin | |
| 3 | tb | Chopped fresh sage |
| 1 | cn | Cannelini beans – (19 oz); pureed with |
| 4 | c | Chicken broth |
| 2 | c | Cubed cooked turkey |
| 2 | tb | Lemon juice |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper. This recipe yields 4 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6766 broadcast 11-25-1997) Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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