Tuscan Pumpkin White Bean And Turkey Soup Recipes

TUSCAN TURKEY SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

TURKEY-WHITE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook garlic in oil for 1 minute. Add rosemary and pepper flakes; cook 1 minute longer. , Stir in the tomatoes, broth and carrots. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the beans, spinach and turkey; return to a boil. Reduce heat; cover and simmer 10 minutes longer. Serve with cheese if desired.

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

TUSCAN PUMPKIN, WHITE BEAN AND TURKEY SOUP

Steps:

• Heat oil in large saucepan over medium heat. Add onions, celery and garlic; cook and stir 8 minutes, or until vegetables are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally.
• Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes, stirring occasionally.
• Ladle soup into serving bowls. Sprinkle with cheese, if desired.

TUSCAN PUMPKIN WHITE BEAN SOUP

Steps:

• Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
• Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
• In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
• Ladle soup into bowls and top each with 1 tablespoon of grated cheese.

TUSCAN WHITE BEAN SOUP

Steps:

• In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
• Add in Vegetable Stock. Cover and simmer for 15 minutes.
• Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
• Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
• Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.