Italian Turkey and Bean Soup

"Take Stock" by Michael Hastings. Recipe published in the Winston-Salem Journal: November 23, 2011.

Yield: 8 servings
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  • 2 tablespoon(s) olive oil
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • 2 quart(s) turkey broth
  • 1/2 teaspoon(s) dried oregano
  • 2 15-ounce can(s) cannellini (or other) beans
  • 1 15-ounce can(s) pure pumpkin, optional
  • 3 cup(s) chopped turkey (about 3/4 pound)
  • 1/4 chopped fresh parsley, optional
  • 1/2 cup(s) grated Parmesan or 1/4 cup basil pesto


  1. 1. Heat olive oil over medium-low to medium heat. Add onion, celery, carrots, salt and pepper and cook until slightly softened, 5 to 10 minutes.
  2. 2. Stir in garlic and cook for 1 minute. Add broth, oregano, beans and pumpkin, if using. Bring to a simmer. Reduce heat and gently simmer 20 minutes.
  3. 3. Stir in turkey and parsley, if using; heat thoroughly. Taste and add salt and pepper, if desired.
  4. 4. When serving, top each bowl with some grated Parmesan.
December 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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