| Recipe of the Week >>> |
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Turkey Ribollita Soup |
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A traditional Tuscan-inspired dish, this simple yet sophisticated soup blends old-world ingredients into a hearty, low-fat meal.
| Servings: |
6-8 |
| Prep Time: |
40 min
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| Calories: |
127 |
| Level : |
Easy |
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Dish Type:
Soup, Low Fat
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What You Need:
- 1 small carrot
- 1 small stalk celery
- ½ small onion
- 3 cloves garlic
- 1 tbsp. Extra Virgin Olive Oil
- 3 cups shredded green cabbage (about ½ bag if using pre-shredded)
- 5 cups Reduced Sodium Chicken Broth
- 1 14.5-oz. can No Salt Added Diced Peeled Tomatoes (with liquid)
- 1½ tsp. chopped fresh Oregano
- 1½ tsp. chopped fresh Rosemary
- 2 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 pinch crushed red pepper
- 6 oz. cooked turkey, shredded
- 1 14-oz. can white or cannellini beans (with liquid)
- 1 tbsp. chopped fresh flat-leaf parsley
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Instructions:
- Cut the carrot, celery, and onion into chunks; combine in food processor with garlic and pulse to chop.
- In a 5- to 6-qt. stockpot over medium-high heat, warm olive oil. Add chopped vegetables and cook, stirring occasionally, until tender, about 4 minutes.
- Add cabbage, chicken broth, tomatoes, oregano, rosemary, salt, pepper, and red pepper. Bring to a boil over high heat, reduce to a simmer, cover, and cook 15 minutes, until cabbage is almost tender.
- Add turkey and cannellini beans and cook until cabbage is tender and turkey and beans are heated through, about 5 minutes. Stir in parsley and serve.
Note: Prep Pointer: Buy pre-shredded cabbage in the Produce section.
Kid-friendly Tip: This soup is barely spicy. But if your kids prefer things on the mild side, omit the crushed red pepper.
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