Healthy Homemade Turkey Soup Recipe

Ingredients:

6 lb. turkey breast with bones (with at least 2 cups meat)
2 medium onions
3 stalks celery
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon salt
to taste black pepper
1/2 lb. Italian pastina or pasta

Directions:

1. Place turkey breast in large 6-quart pot. Cover with water until at least 3/4 full.

2. Peel onions, cut into large pieces, and add to pot. Wash celery stalks, slice, and add to pot.

3. Simmer covered for about 2 1/2 hours.

4. Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in refrigerator.

5. After cooling, skim off fat.

6. While soup cools, remove remaining meat from turkey carcass. Cut into pieces.

7. Add turkey meat to skimmed soup, along with herbs and spices.

8. Bring to boil and add pastina. Continue cooking on low boil for about 20 minutes, until pastina is done. Serve at once or refrigerate for later reheating.

Yield: 16 servings (about 4 quarts of soup)
Serving size: 1 cup

Each serving provides:

Calories: 201
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 101 mg
Sodium: 141 mg
Total fiber: 1 g
Protein: 33 g
Carbohydrates: 11 g
Potassium: 344 mg

SOURCE

Turkey

Cranberry Bean Pasta Fagioli

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, smashed
• 1 small onion, roughly chopped
• 1/4 teaspoon red pepper flakes, or more to taste
• 1 teaspoon finely chopped fresh rosemary
• 1 2-ounce piece pancetta (optional)
• 5 canned whole San Marzano tomatoes, crushed by hand
• Kosher salt
• 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
• 2 bay leaves
• 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
• 2 cups small pasta, such as shells or ditalini
• 1 bunch kale, stems and ribs discarded, leaves chopped
• 1/4 cup roughly chopped fresh parsley
• Freshly ground pepper

Directions

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.

Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)

Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

Photograph by Tina Rupp

SOURCE

Cranberry Bean