Cooking Index - Cooking Recipes & IdeasTuscan Pumpkin, White Bean And Turkey Soup Recipe - Cooking Index

Tuscan Pumpkin, White Bean And Turkey Soup

Pumpkin and white bean soup is a favorite cold-weather combination and the post-Thanksgiving addition of leftover roast turkey makes this Americanized version hearty enough to be a main course.

Courses: Soup
Serves: 6 people

Recipe Ingredients

  Olive oil - as needed
1   Onion - finely chopped (large)
2   Celery ribs - finely chopped
4   Garlic cloves - minced
5 cups 1185mlTurkey, chicken or vegetable broth - (to 6 cups)
1   Pumpkin puree 100% pure - (15 oz)
1   Cannellini or Great Northern beans - (15 oz), drained
1 1/2 cups 219g / 7.7ozCoarsely-chopped cooked turkey
  Salt - to taste
  Freshly ground black pepper - to taste
  Grated Parmesan cheese - for garnishing

Recipe Instructions

Heat 2 tablespoons olive oil over medium heat in a soup pot. Add onion, celery and garlic. Saute, stirring occasionally, 15 minutes, until vegetables are very soft and just beginning to brown.

Add broth and pumpkin, stirring until smooth. Simmer 15 minutes. Stir in beans and turkey; season with salt and pepper. Continue simmering until heated through, about 10 minutes.

Serve soup hot and drizzle a teaspoon or so of olive oil over top of each portion and sprinkle with cheese.

This recipe yields 6 to 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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