A rustic and hearty vegetable soup. Tender Prime turkey and loads of summer fresh vegetables swimming with macaroni, white beans and herbs.
|2 tsp||(10 mL) Olive oil|
|2||Cloves garlic, minced|
|2||(900 mL) Containers chicken broth|
|1||(19 oz/540 mL) Can white beans|
|1 tsp||(5 mL) Chopped fresh herbs|
|Salt and pepper|
|1||(150 g) Package Maple Leaf Prime Naturally® Oven Roasted Turkey Breast Slices|
|1 cup||(250 mL) Elbow macaroni|
|1 cup||(250 mL) Fresh green bean pieces|
|2 cups||(500 mL) Cherry tomatoes|
|4 cups||(1 L) Baby spinach|
HEAT oil over medium heat in a large soup pot. Sauté the shallots until tender, about 5 minutes. Add garlic, sauté until fragrant, about 1 minute. Add broth, white beans and herbs. Season with salt and pepper. Bring to a boil. ADD turkey, pasta and beans. Simmer for 6 minutes or until pasta is just cooked. Add cherry tomatoes and spinach. Simmer until spinach wilts and tomatoes begin to split, about 3 minutes.
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