Tuscan bean soup with turkey
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (14 oz) chicken broth, low salt |
| 1 | cup | Carrots, thinly sliced |
| 1 | cup | Celery, thinly sliced |
| ½ | cup | Onion, chopped |
| ½ | teaspoon | Marjoram, dried |
| ¼ | teaspoon | Thyme, dried |
| ¼ | teaspoon | Basil, dried |
| ⅛ | teaspoon | Pepper |
| 2 | Cloves garlic, minced | |
| 1 | Bay leaf | |
| 1½ | cup | Turkey, diced, cooked |
| 1½ | cup | Tomato juice |
| 1 | can | (15 oz) cannellini beans, drained, rinsed |
Directions
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@...>