This is a great winter recipe from a local restaurant here in town. Don't let the pumpkin throw you off-- it's delicious! Nice and hearty and easy to make. It's become one of our favorites so I thought I'd share.
Tuscan Turkey Soup
1 c. chopped onion
1 c. chopped celery
1 tsp. minced garlic
2 tbsp. olive oil
2- 14 1/2 oz. cans chicken broth
2 c. cubed cooked turkey (deli sliced about 1/2 inch thick)
1- 15 oz. can solid pack pumpkin
1- 15 oz. can white kidney or cannelloni beans, well rinsed and drained
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried basil
Grated Parmesan cheese for garnish (optional)
Heat olive oil in a large soup pot. Saute onion, celery and garlic until tender. Stir in the broth and add turkey cubes, pumpkin, beans and seasonings. Bring to a boil and simmer uncovered for 10-15 minutes, stirring occasionally. Let soup reach temperature of 160-170 degrees for best results. Serve with a sprinkling of grated Parmesan.
14 years ago