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Turkey Recipes


Tuscan Pumpkin, White Bean and Turkey Soup


2 tablespoons olive oil
1 large onion, chopped
2 medium celery stalks - chopped
4 cloves garlic - minced
6 cups turkey stock
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) cannellini beans, or any white beans
1 1/2 cups cooked turkey, cut into cubes
grated Parmesan cheese

Place oil in a large pot over medium heat. When hot, add onion, celery and garlic. Cook 15 minutes or until vegetables are tender and just beginning to brown, stirring occasionally.

Increase to high heat, add broth and pumpkin, stirring until smooth. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes.

Rinse and drain beans, and stir into mixture. Add the turkey and season with salt and pepper, if desired. Cook 10 minutes or until thoroughly heated .

Serve soup hot and drizzle a teaspoon additional olive oil over top of each portion and sprinkle with cheese.

Cooking Time: 20-30 minutes
Yield: 6 servings  



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