Turkey Tuscan Bean & Tomato Soup
| Makes 6 servings |
Nutritional Information
| Calories | 320 | Fat | 10g |
| Protein | 29g | Cholesterol | 70mg |
| Carbohydrates | 34g | Sodium | 850mg |
| Fiber | 8g | Saturated Fat | 2.5g |
| Sugars | 5g |
Ingredients
1 tablespoons extra virgin olive oil
1/2 cup shallots, sliced
3 cloves garlic, minced
1 package JENNIE-O TURKEY STORE® Lean Italian Seasoned Ground Turkey
2 (16 ounce) cans Great Northern Beans, rinsed and drained
1 (14 1/2 ounce) can seasoned diced tomatoes
2 (14 1/2 ounce) cans reduced sodium chicken broth
1 tablespoon fresh rosemary, chopped or 3/4 teaspoon dried and crushed rosemary
1/4 teaspoon black pepper, freshly ground
1/2 cup garlic or herb croutons, divided, if desired
Directions
In large saucepan heat oil over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally.
Crumble turkey into saucepan and cook as specified on the package. Always cook to well-done,165°F as measured by a meat thermometer.
Add beans, tomatoes, broth, rosemary, and black pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes.
Ladle into shallow bowls; top with croutons.
