| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tuscan | 1 | Servings | |
INGREDIENTS
| 1 | cn | (14 oz) chicken broth, low salt |
| 1 | c | Carrots, thinly sliced |
| 1 | c | Celery, thinly sliced |
| 1/2 | c | Onion, chopped |
| 1/2 | ts | Marjoram, dried |
| 1/4 | ts | Thyme, dried |
| 1/4 | ts | Basil, dried |
| 1/8 | ts | Pepper |
| 2 | Cloves garlic, minced | |
| 1 | Bay leaf | |
| 1 1/2 | c | Turkey, diced, cooked |
| 1 1/2 | c | Tomato juice |
| 1 | cn | (15 oz) cannellini beans, drained, rinsed |
INSTRUCTIONS
PREPARATION: In large saucepan combine broth, carrots, celery, onion, herbs, pepper, garlic and bay leaf. Simmer, uncovered, 15 minutes or until vegetables are tender. Add remaining ingredients; simmer until hot and bubbly. NOTES : Even better the next day. Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 08:54:38 +0100 From: Mary Ellen <ldyspark@buffnet.net>
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