INGREDIENTS
2
cloves garlic, crushed and finely chopped
1
stalk celery, finely chopped
1
tablespoon chopped fresh sage leaves, if desired
2
cartons (32 oz each) Progresso® chicken broth
2
cups green beans, cut into 1-inch pieces*
1/2
cup uncooked small pasta, such as orzo or pastina
3
cups diced cooked dark turkey meat
DIRECTIONS
1
In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 or 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, sweet potato and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover, and allow to sit and steam for 5 to 7 minutes.
High Altitude (3500-6500 ft)
Copyright 2010 Michael Chiarello
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