Italian white bean turkey soup with sage

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 Garlic clove; sliced wafer thin
3 tablespoons Chopped fresh sage
1 can Cannelini beans - (19 oz); pureed with
4 cups Chicken broth
2 cups Cubed cooked turkey
2 tablespoons Lemon juice
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper. This recipe yields 4 servings.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6766 broadcast 11-25-1997) Recipe by: Michele Urvater

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