Gluten-Free Tuscan Turkey and White Bean Soup with Cornbread Croutons
Try this Gluten-Free Tuscan Turkey and White Bean Soup with Cornbread Croutons recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
shellfish free
dairy free
- 2 bay leaves
- 1 tablespoon garlic minced
- 4 celery stalks chopped
- 4 medium carrots chopped
- 1/2 large onion diced
- 6 small purple/red potatoes chopped
- 1 15 oz can northern white beans
- 2 stalks kale deboned and chopped
- 3 cups of leftover turkey (white meat) chopped into bite-sized pieces
- 2 tablespoons evoo
- 2 teaspoons tuscan sunset or italian seasoning
- 2 teaspoon basil dried
- 2 tablespoon fresh parsley finely chopped
- salt and pepper to taste (i was very generous!)
- 48 oz chicken broth low sodium
- 2 tablespoons nakano roasted garlic seasoned rice vinegar
- Carbohydrate 30.4915150931747 g
- Cholesterol 170.0971386 mg
- Fat 38.9679886690023 g
- Fiber 2.8459811194105 g
- Protein 43.9541575514279 g
- Saturated Fat 10.4492618222001 g
- Serving Size 1 1 -8 serving (331g)
- Sodium 193.531474426958 mg
- Sugar 27.6455339737642 g
- Trans Fat 3.16976718014798 g
- Calories 646 calories
First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite sized pieces, finely dice your onion and, de-stalk your kale and chop into small pieces.Next, in a large pot, heat 2 tablespoons of EVOO and 1 tablespoon of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and sauté for about 8-10 minutes to slightly soften veggies. Then, add in kale and sauté for about 3 more minutes.Chop turkey into bite sized pieces and add into pot. I used about 2-3 cups (just use what you have!).Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.
