HEARTY TUSCAN TURKEY SOUP

HEARTY TUSCAN TURKEY SOUP image

Number Of Ingredients 15

1 1/2 lb. Ground turkey
1 TBL. olive oil
1 onion, chopped (1 cup)
3 large carrots, sliced
3 ribs celery, sliced
3 leeks, rinsed well, cut down the middle, and sliced
1 TBL. rosemary, chopped fine
1 tsp. coarse salt (Kosher)
¼ cup flour
1 tsp. dried thyme
½ cup white wine
2 large cans (49 oz.) reduced-salt chicken broth
1 can (14 ¼ oz.) cannelloni beans or white kidney beans, rinsed well and drained
1 TBL. butter
Juice of ½ lemon

Steps:

In large saucepan over medium-high heat, brown turkey. Drain on plate with paper towel and set aside. In same pan, add oil, onion, carrots, celery, leeks, rosemary, thyme, and salt. Cook, stirring occasionally, until onion is tender, about 5-10 minutes. Add half a can of chicken broth and bring to boil. Meanwhile, pour some broth into gravy-maker, add flour, and shake until combined. Add to boiling vegetable mixture and stir. Add wine and stir. Add remaining broth; bring to a boil, then reduce heat to a simmer. Cover and simmer 15 minutes. Season broth to taste with salt and pepper and add browned turkey and beans. Cook 5 more minutes, until everything is hot. Just before serving, add butter and lemon juice to soup, stirring until butter is melted. Great when accompanied with good, quality bread.