Gluten-Free Tuscan Turkey and Vegetable Soup
Need a gluten free and dairy free main course? Gluten-Free Tuscan Turkey and Vegetable Soup could be an excellent recipe to try. One serving contains 307 calories, 20g of protein, and 7g of fat. For $1.32 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. 49 people found this recipe to be tasty and satisfying. It is perfect for Winter. A mixture of bay leaves, carrots, super northern beans, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Fit Foodie Finds. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. With a spoonacular score of 87%, this dish is spectacular. Similar recipes include Tuscan Turkey Vegetable Soup, Gluten Free Frittata – Turkey and/or Vegetable, and Immune-Boosting Vegetable Soup and Broth (vegan, gluten-free, soy-free).
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
2 bay leaves
4 medium carrots, chopped
4 celery stalks, chopped
2 teaspoon basil, dried
2 tablespoons EVOO
2 tablespoon fresh parsley, finely chopped
1 tablespoon garlic, minced
1 15 oz can northern white beans
2 stalks kale, deboned and chopped
48 oz chicken broth, low sodium
1/2 large onion, diced
6 small purple/red potatoes, chopped
salt and pepper, to taste (I was very generous!)
2 tablespoons Nakano Roasted Garlic Seasoned Rice Vinegar.jpg)
3 cups of leftover turkey (white meat), chopped into bite-sized pieces
2 teaspoons tuscan sunset or italian seasoning
Equipment:
pot
Cooking instruction summary:
First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite sized pieces, finely dice your onion and, de-stalk your kale and chop into small pieces. Next, in a large pot, heat 2 tablespoons of EVOO and 1 tablespoon of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and saut for about 8-10 minutes to slightly soften veggies. Then, add in kale and saut for about 3 more minutes. Chop turkey into bite sized pieces and add into pot. I used about 2-3 cups (just use what you have!).Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar. Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.
Step by step:
1. First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite sized pieces, finely dice your onion and, de-stalk your kale and chop into small pieces. Next, in a large pot, heat 2 tablespoons of EVOO and 1 tablespoon of garlic to medium/high heat.
2. Add in celery, carrots, and potatoes, season generously with salt and pepper and saut for about 8-10 minutes to slightly soften veggies. Then, add in kale and saut for about 3 more minutes. Chop turkey into bite sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
3. Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar. Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.
Nutrition Information:
covered percent of daily need
