| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Artchokes, Soups/stews |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Garlic clove, sliced wafer |
|
|
thin |
| 3 |
T |
Chopped fresh sage |
| 1 |
|
Cannelini beans -, 19 oz |
|
|
pureed with |
| 4 |
c |
Chicken broth |
| 2 |
c |
Cubed cooked turkey |
| 2 |
T |
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.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”