Turkey Soup with Orzo and White Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 (first-course) servings
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 cup chopped celery
- 2 medium onions
- 1 28-ounce can diced tomatoes in juice
- 1/2 cup thinly sliced fresh basil
- 6 garlic cloves, minced
- 3 pounds turkey wings, cut at joints
- 9 cups canned low-salt chicken broth
- 3 carrots, peeled, chopped
- 1 cup orzo (rice-shaped pasta)
- 2 15-ounce cans cannellini (white kidney beans), drained, rinsed
- Carbohydrate 30 g(10%)
- Cholesterol 95 mg(32%)
- Fat 22 g(33%)
- Fiber 7 g(27%)
- Protein 39 g(78%)
- Saturated Fat 5 g(27%)
- Sodium 422 mg(18%)
- Calories 471
Preparation Heat oil in heavy large pot over medium heat. Add onions and garlic; sauté until translucent. Add turkey wings, chicken broth and oregano. Cover; simmer over medium-low heat 1 hour. Using tongs, transfer wings to work surface; cool. Remove meat from bones; discard skin and bones. Mix meat into soup. Bring to simmer. Add tomatoes with juices, carrots and celery. Cover; simmer until vegetables are crisp-tender, about 6 minutes. (Can be made 1 day ahead. Cool soup slightly. Chill uncovered until cold, then cover. Keep chilled. Bring to simmer before continuing.) Add orzo; simmer, covered, until pasta is tender, stirring often, about 10 minutes. Mix in cannellini and basil; cook until heated, about 5 minutes. Season with salt and pepper.
