Turkey, bean & pasta soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 174.1
- Total Fat: 1.9 g
- Cholesterol: 37.5 mg
- Sodium: 305.2 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.4 g
- Protein: 17.3 g
View full nutritional breakdown of Turkey, bean & pasta soup calories by ingredient
Introduction
I made this up to use up my turkey leftovers...quantities are adjustable! Tasty and with the beans, very filling. I made this up to use up my turkey leftovers...quantities are adjustable! Tasty and with the beans, very filling.Number of Servings: 8
Ingredients
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8 cups Turkey or chicken stock.
2 cups Turkey meat, light or dark is fine, chopped.
1.5 cups sliced carrots.
1.5 cups sliced celery.
1 cup sliced onion (you could use more)
1 cup white kidney beans (dried - this will be more like 2 cups when they are soaked and cooked, see instructions).
1 cup ditalini pasta
1 tsp. thyme
1 tsp. rosemary
0.5 tsp tarragon
1 Tbsp. parsley
Tips
My prep time is going to vary - obviously if you use canned broth or bouillon cubes, you will not need to pick and stew a turkey carcass. Ditto with the beans.
I will put 1 hour prep here but that will vary. Beans could be soaked and veg sliced while picking the turkey.
Directions
I began by making stock from turkey carcass and bits of turkey that remained but you could easily use chicken stock made from bouillon cubes.
I also used dried beans, using the quick soaking method on the bag. Put in the beans first since they need to cook at least an hour in the stock. But if you are using canned beans, not necessary to put them in that soon. They could go in with the ditalini.
OK, here goes...put stock in large pot, bring to boil, add beans (if dried beans, add after soaking), turn down to simmer and cover.
Carrots and celery and onions go in next, I'd allow about 20 minutes for them to cook.
Ditalini next, needs to cook about 10 minutes.
I added herbs with ditalini.
Turkey leftovers last, you could use more, just depends on what you have.
5 minutes for turkey to cook a bit and meld with other flavors but of course this will be better after it's seasoned for a day.
Serving Size: Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAWALKS.
I also used dried beans, using the quick soaking method on the bag. Put in the beans first since they need to cook at least an hour in the stock. But if you are using canned beans, not necessary to put them in that soon. They could go in with the ditalini.
OK, here goes...put stock in large pot, bring to boil, add beans (if dried beans, add after soaking), turn down to simmer and cover.
Carrots and celery and onions go in next, I'd allow about 20 minutes for them to cook.
Ditalini next, needs to cook about 10 minutes.
I added herbs with ditalini.
Turkey leftovers last, you could use more, just depends on what you have.
5 minutes for turkey to cook a bit and meld with other flavors but of course this will be better after it's seasoned for a day.
Serving Size: Makes 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SARAWALKS.