Description
A recipe for Fresh Vegetable Soup

Ingredients

• 1 package Honeysuckle White or Shady Brook Farms Ground Turkey
  
• 2 tablespoons olive oil, divided
  
• 1 medium onion, chopped
  
• 2 garlic cloves, minced
  
• 2 cans (14-1/2-ounce each) reduced-sodium chicken broth
  
• 1 can (14-1/2-ounce) diced tomatoes
  
• 1/4 teaspoon black pepper
  
• 1 can (16-ounce) cannelloni beans, rinsed, drained
  
• 3 cups fresh spinach leaves, stems removed
  
• 1/2 cup grated carrot
  
• 12 diagonally cut baguette slices, toasted

Preparation
Prep time: 10 minutes / Total time: 40 minutes

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Cook turkey until no longer pink, about 5 minutes. While cooking, break turkey into coarse pieces. Remove from heat.

Heat remaining oil in large stockpot over medium-high heat and cook onion until softened, about 5 minutes. Add garlic; cook 1 more minute. Stir in broth, tomatoes, black pepper and beans; bring to boil. Reduce heat; simmer 10 minutes. Add turkey; simmer 6 more minutes. With 1 minute remaining, stir in spinach.

Ladle into 6 large soup bowls; sprinkle with grated carrots. Serve with bread.

Nutrition
no information available

Serves
Servings: 6

Variations
no information available