Need an idea for what to do with those turkey leftovers after the holidays? This Turkey Minestrone recipe is just what you need!
And if you don't have any turkey leftovers, you can substitute chicken leftovers.
Total: 1 hour 5 minutes
- 1 clove garlic, minced
- 6 cups 98% fat-free, no-salt-added canned chicken broth
- 1 medium red skinned potato, scrubbed and diced
- ¼ cup dried split peas
- ½ teaspoon crushed dried basil
- ½ teaspoon crushed dried thyme
- 1 small bay leaf
- 1 medium zucchini, cut into 1-inch cubes
- 1 large ripe plum tomato, seeded and diced
- 1 15-ounce cannellini beans, rinsed and drained
- 1 cup chopped cooked turkey meat
- ¼ cup chopped flat-leaf parsley (optional)
- 2 tablespoons freshly grated Parmesan cheese (optional)
- In a large pot, heat oil over medium heat. Add onion and garlic. Sauté until onion is wilted, about 5 minutes. Stir in chicken broth.
- Raise heat and add potato, split peas, basil, thyme, and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
- Remove bay leaf. Stir in zucchini, tomato, cannellini beans, and turkey. Simmer, uncovered, another 15 minutes, stirring occasionally.
- Ladle into soup bowls. If using, sprinkle each serving with parsley and then some of the grated cheese.
|Per serving:||226 calories (16% calories from fat), 20 g protein, 4 g total fat (0.9 g saturated fat), 26 g carbohydrates, 7 g dietary fiber, 27 mg cholesterol, 253 mg sodium|
|Diabetic exchanges:||2 very lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable)|