recipes
Tuscan Pumpkin, White Bean and Turkey Soup
Turkey, cannellini beans and pumpkin form the base for this Tuscan-inspired soup.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 10 minutes
- 20 - 30 minutes
- Less than 45 minutes
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cans (14.5 ounces each) chicken broth
- 1 can (15 ounces) pumpkin
- 1 can (15 ounces) cannellini beans, rinsed, drained
- 2 cups chopped leftover cooked Butterball® Turkey
- Directions
- Serving Suggestions
-
Heat oil in large saucepan on medium heat. Add onions, celery and garlic. Cook and stir 8 minutes, or until vegetables are crisp-tender.
Stir in basil, salt and pepper. Cook 1 minute, stirring occasionally.
Stir in broth, pumpkin, beans and turkey. Bring to a boil on medium-high heat, stirring occasionally. Reduce heat to low. Simmer 20 minutes, stirring occasionally.
