Tuscan Turkey Soup
Ingredients
ยผ cup Butternut squash (diced)
2 Tbsp Onion (diced)
2 Tbsp Carrot (diced)
2 Tbsp Celery (diced)
ยฝ tsp Garlic (minced)
2 Tbsp Great Northern beans (canned, drained)
ยผ cup Kale (shredded)
ยผ tsp Canola oil
ยฝ cup Chicken base (prepared broth)
2 Tbsp Crushed tomatoes (with juice)
Dried basil โ pinch
Dried thyme โ pinch
A Bay leaf
Black pepper (ground) โ pinch
2 Tbsp Cooked turkey (shredded or ground)
Instructions
1. Prep vegetables: Dice butternut squash into small cubes. Dice onion, carrot, and celery. Mince garlic. Rinse and shred kale.
2. Sautรฉ base: Heat canola oil in a small pot over medium heat. Add onion, celery, carrot, and squash. Sautรฉ 8โ10 minutes until onion is translucent and squash begins to soften. Add garlic and cook 30 seconds, stirring frequently.
3. Build soup: Add beans, broth, tomatoes, kale, basil, thyme, bay leaf, and black pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for ~30 minutes. Stir in the cooked turkey during the last 10 minutes of simmering.
4. Serve and enjoy!