ITALIAN TURKEY, BEAN, AND TOMATO SOUP

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Italian Turkey, Bean, and Tomato Soup image

Categories     Soup/Stew     Bean     Poultry     Tomato     turkey     Appetizer     Thanksgiving     Quick & Easy     Dinner     Lunch     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 cups chopped fresh fennel
4 ounces sliced pancetta,* chopped
1 pound cherry tomatoes
2 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 cup leftover turkey gravy
1 1/2 cups chopped leftover cooked turkey meat
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil

Steps:

  • Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
  • Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.

*** Explore more Italian Turkey, Bean, And Tomato Soup Recipes »

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