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Turkey-Vegetable Soup

Makes: 10 servings
Prep 30 mins Cook 40 mins
Turkey-Vegetable Soup
Ingredients
  • 1 tablespoon  olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 3 14 ounce can chicken broth
  • 2 cups  water
  • 3 medium tomatoes, chopped
  • 1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1 medium fennel bulb, trimmed and chopped
  • 1 1/2 teaspoons  dried thyme, crushed
  • 1 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 2 bay leaves
  • 2 cups  chopped cooked turkey or chicken
  • 2 medium zucchini, chopped
  • 1 10 ounce package frozen green beans
  • 1/2 cup  dried orzo pasta or other small pasta
  • Pistou
  • Shredded Parmigiano-Reggiano cheese (optional)
Directions

1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Stir in chicken broth, water, tomatoes, cannellini beans, fennel, thyme, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

2. Stir in turkey, zucchini, green beans and orzo pasta. Cover and simmer for 10 minutes more or until pasta is tender. Remove bay leaves.

3. Meanwhile, prepare Pistou. Ladle the soup into bowls. Top with Pistou and, if desired, Parmigiano-Reggiano cheese. Makes 10 servings.

From the Test Kitchen
  • Prepare Pistou as directed. Transfer to an airtight container and chill for up to 24 hours.
Pistou
Ingredients
  • 2 cups  firmly packed fresh basil leaves (about 2-1/2 ounces)
  • 2 tablespoons  grated Parmigiano-Reggiano cheese
  • 2 - 4 tablespoons  olive oil
  • 6 cloves garlic, halved
Directions

1. In a food processor or blender, combine basil leaves, Parmigiano-Reggiano cheese, 2 tablespoons olive oil, and garlic. Cover and process or blend until finely chopped. Add enough additional olive oil to thin mixture to desired consistency.

Nutrition Facts (Turkey-Vegetable Soup)
  • Servings Per Recipe 10,
  • cal. (kcal) 215,
  • Fat, total (g) 8,
  • chol. (mg) 23,
  • sat. fat (g) 1,
  • carb. (g) 24,
  • fiber (g) 6,
  • pro. (g) 15,
  • vit. A (IU) 1020,
  • vit. C (mg) 21,
  • sodium (mg) 848,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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