Tuscan Turkey and Veggie Soup
Yield: 6-8 servings
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Prep Time: 30 minutes
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Cook Time: 1 hour
Ingredients
- 4 celery stalks, chopped
- 4 medium carrots, chopped
- ½ large onion, diced
- 6 small purple/red potatoes, chopped
- 1 (15 oz.) can Northern white beans
- 2 stalks kale, de-stalked, chopped
- 3 cups leftover turkey (white meat), chopped into bite-sized pieces
- 1 Tbsp. garlic, minced
- 2 Tbsp. extra virgin olive oil
- 2 bay leaves
- 2 tsp. Tuscan sunset or Italian seasoning
- 2 tsp. basil, dried
- 2 Tbsp. fresh parsley, finely chopped
- salt and pepper, to taste
- 48 oz. can chicken broth, low sodium
- 2 Tbsp. NAKANO® Roasted Garlic Seasoned Rice Vinegar
Directions
- First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite-sized pieces, finely dice your onion and de-stalk your kale and chop into small pieces.
- Next, in a large pot, heat 2 Tbsp. of extra virgin olive oil and 1 Tbsp. of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and sauté for about 8-10 minutes to slightly soften veggies. Then, add in kale and sauté for about 3 more minutes.
- Chop turkey into bite-sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
- Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.
- Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.
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