| 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”