Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Turkey Tuscan Bean & Tomato Soup. Topped with crunchy croutons, it’s great comfort food for cool nights.
(16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
tablespoon olive oil
cup sliced shallots or onion
cloves garlic, minced
(16-ounce) cans Great Northern Beans, rinsed and drained
(14.5-ounce) can seasoned diced tomatoes
(14.5-ounce) cans reduced-sodium chicken broth
tablespoon chopped fresh rosemary
teaspoon freshly ground pepper
cup garlic or herb croutons, divided, if desired
Spray a skillet with nonstick cooking spray. Preheat skillet over medium heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
Ladle into shallow bowls; top with croutons.