© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 Cloves garlic, minced
2 tsp olive oil
1/2 tsp dried rosemary, crushed
1/4 tsp crushed red pepper flakes
1 (28-oz) can whole tomatoes, in puree, cut up
2 c TURKEY BROTH OR 1 (14-1/2 oz) can reduced-sodium chicken broth
1 (6-oz) package fresh baby spinach, cut into thin strips
2 c shredded carrots
2 (15-oz) cans white kidney or cannellini beans, rinsed and drained
1-1/2 c cubed COOKED TURKEY BREAST
Shredded Parmesan cheese As needed
In a large saucepan over medium heat, cook garlic in hot oil for 45-60 seconds. Add rosemary and pepper flakes and cook an additional minute.
Stir in tomatoes, broth, spinach and carrots. Bring to a boil.
Reduce heat; cover and simmer about 15 minutes.
Stir in beans and turkey and return to a boil. Immediately reduce heat, cover and simmer an additional 10 minutes.
Serve with Parmesan cheese.
1-1/3 Cups Serving Size
233 Total Calories
3 g Total Fat
30 g Cholesterol
893 mg Sodium
32 g Total Carbohydrates
20 g Protein