Tuscan Smoked Turkey-Bean Soup
Num-Yummy! This turkey bean soup is delicious. Using turkey instead of ham really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.
Num-Yummy! This turkey bean soup is delicious. Using turkey instead of ham really cuts the fat and calories. We always keep a container in the freezer for those go-to meals on the quick.
Ingredients
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1 pound dry white beans
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2 smoked turkey legs
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½ onion, diced
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2 bay leaves
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2 stalks celery, diced
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4 large carrots, sliced
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1 (14.5 ounce) can petite diced tomatoes, undrained
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2 tablespoons Italian seasoning
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salt and ground black pepper to taste
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2 tablespoons grated Parmesan cheese, divided
Method
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Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
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Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
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Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
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Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
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Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.
