Even better the next day!
Ingredients
- 1 14-oz. can chicken broth(low salt)
- 1 c. carrots, thinly sliced
- 1 c. celery, thinly sliced
- 1/2 c. chopped onion
- 1/2 tsp. marjoram, dried
- 1/4 tsp. thyme, dried
- 1/4 tsp. basil, dried
- 1/8 tsp. pepper
- 2 cloves garlic, minced
- 1 bay leaf
- 1 1/2 c. turkey, diced, cooked
- 1 1/2 c. tomato juice
- 1 15-oz. can cannellini beans, drained, rinsed
Directions
In a large saucepan combine broth, carrots, celery, onion, herbs, pepper, garlic and bay leaf.Simmer, uncovered, 15 minutes or until vegetables are tender. Add remaining ingredients; simmer until hot and bubbly.
.
Print this recipe
Submitted 6/13/05.
Source: Internet
Submitted By: Linda Wilson
lwilson@gatecom.com
Tuscan Bean Soup with Turkey