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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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