© 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
3 oz TURKEY BACON, diced
1/2 c onion, 1/4-inch diced
1/2 c celery, 1/4-inch diced
3 Medium Cloves garlic, crushed
1 c carrots, 1/4-inch diced
1 c dry white wine
3-3/4 qt TURKEY STOCK
1-2/3 c potatoes, peeled, 3/8-inch diced
1-2/3 c diced tomatoes (canned) with juice
1 c tomato sauce
1 tbsp dried basil leaves
3/4 tsp salt
3/4 tsp sugar
1/2 tsp black pepper, ground
2-1/2 c small shell pasta, uncooked
2-1/2 c zucchini, qtered and sliced 1/4 inch
2-1/2 c pinto beans, canned, drained and rinsed
3 tbsp fresh parsley, chopped
1-1/2 lbs PULLED TURKEY or COOKED TURKEY, 3/4-inch diced
Parmesan cheese, grated As needed
Saute bacon over medium heat in large kettle until fat is rendered and bacon is browned. Add onions and saute until translucent. Add celery and saute 3-4 minutes. Add crushed garlic, cook 2 minutes, add carrots and cook 2 minutes.
Add wine, stock, potatoes, tomatoes, tomato sauce, basil, salt, sugar, black pepper, and pasta. Cover, lower heat and simmer 15 minutes, stirring often.
Add zucchini and cook 5 minutes.
Add beans, parsley and turkey, bring back to a boil. Immediately reduce heat, and simmer for 5 minutes.
Serve hot with Parmesan cheese sprinked atop each serving. Serve 8-fluid-ounce portions.
180 Total Calories
30 Calories from Fat
3 g Total Fat
5 % Daily Total Fat
1 g Saturated Fat
5 % Daily Saturated Fat
40 g Cholesterol
13 % Daily Cholesterol
890 mg Sodium
37 % Daily Sodium
40 g Total Carbohydrates
13 % Daily Total Carbohydrates
4 g Dietary Fiber
16 % Daily Dietary Fiber
3 g Sugars
16 g Protein
20 % Daily Protein
8 % Daily Vitamin C
6 % Daily Calcium
10 % Daily Iron