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

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:

Quickview
282k Calories
18g Protein
7g Total Fat
37g Carbs
26% Health Score
Limit These
Calories
282k
14%

Fat
7g
11%

  Saturated Fat
1g
9%

Carbohydrates
37g
13%

  Sugar
3g
4%

Cholesterol
26mg
9%

Sodium
334mg
15%

Get Enough Of These
Protein
18g
38%

Vitamin A
5247IU
105%

Vitamin B3
7mg
37%

Potassium
1151mg
33%

Vitamin K
32µg
31%

Phosphorus
301mg
30%

Vitamin B6
0.59mg
30%

Fiber
7g
28%

Manganese
0.57mg
28%

Folate
90µg
23%

Copper
0.45mg
22%

Vitamin C
16mg
20%

Magnesium
73mg
18%

Iron
3mg
18%

Selenium
11µg
16%

Vitamin B1
0.23mg
16%

Vitamin B2
0.22mg
13%

Zinc
1mg
12%

Vitamin B12
0.62µg
10%

Vitamin B5
0.91mg
9%

Calcium
82mg
8%

Vitamin E
0.79mg
5%

covered percent of daily need
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