Turkey and White Bean Soup


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


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.

Nutrition Facts

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