Best Italian White Beans With Turkey Recipes

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Italian White Bean Turkey Soup with Sage image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 clove garlic, cut into wafer thin slices
3 tablespoons chopped fresh sage
19-ounce can cannelini beans pureed with 4 cups chicken broth
2 cups cubed cooked turkey
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

TUSCAN SMOKED TURKEY-BEAN SOUP

Tuscan Smoked Turkey-Bean Soup image

Num-Yummy!! This soup is delicious and uses turkey instead of ham which really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.

Provided by Maureen O'leary

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 12h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound dry white beans
2 smoked turkey legs
½ onion, diced
2 bay leaves
2 stalks celery, diced
4 large carrots, sliced
1 (14.5 ounce) can petite diced tomatoes, undrained
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 53.8 g, Cholesterol 65.6 mg, Fat 8.8 g, Fiber 14 g, Protein 40.1 g, SaturatedFat 2.8 g, Sodium 938.9 mg, Sugar 5.6 g

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