ITALIAN TURKEY (OR CHICKEN), BEAN & TOMATO SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



ITALIAN TURKEY (OR CHICKEN), BEAN & TOMATO SOUP image

Categories     Soup/Stew     turkey

Number Of Ingredients 9

2 cups chopped fresh fennel
4 ounces sliced pancetta, chopped
1 28-ounce can choppedtomatoes
2 cups homemade or low-sodium chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 1/2 cups roasted chicken or turkey, shredded
1/2 teaspoon dried crushed red pepper
1/4 teaspoon smoked paprika
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, stirring occasionally, about 8 minutes. Mix in broth, beans, shredded turkey or chicken, smoked paprika and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.

There are no comments yet!