toggle nav

Tuscan Turkey and Veggie Soup

Recipe by Lee Hersh of Fit Foodie Finds

Yield: 6-8 servings | Prep Time: 30 minutes | 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

  1. 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.
  2. 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.
  3. Chop turkey into bite-sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
  4. Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.
  5. Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.

SIMILAR RECIPES

Carrot and Leek Soup with Mint    

Carrot and Leek Soup with Mint
See Recipe

Maple Tamari Glazed Pork Roast    

Maple Tamari Glazed Pork Roast
See Recipe

Sweet and Spicy Pork Ramen Stir Fry    

Sweet and Spicy Pork Ramen Stir Fry
See Recipe

Click to View All Recipes