Tuscan Bean Soup With Turkey
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tuscan | 1 | Servings | |
INGREDIENTS
| 1 | 14 oz chicken broth low | |
| salt | ||
| 1 | c | Carrots, thinly sliced |
| 1 | c | Celery, thinly sliced |
| 1/2 | c | Onion, chopped |
| 1/2 | t | Marjoram, dried |
| 1/4 | t | Thyme, dried |
| 1/4 | t | Basil, dried |
| 1/8 | t | Pepper |
| 2 | Cloves garlic, minced | |
| 1 | Bay leaf | |
| 1 1/2 | c | Turkey, diced cooked |
| 1 1/2 | c | Tomato juice |
| 1 | 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>
A Message from our Provider:
“If you want to be a leader, you must serve.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1178
Calories From Fat: 477
Total Fat: 53g
Cholesterol: 469.5mg
Sodium: 898.7mg
Potassium: 3272.9mg
Carbohydrates: 39.8g
Fiber: 8.4g
Sugar: 23.9g
Protein: 139.8g