| 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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