Tuscan Bean Soup with Turkey

Enjoy this delicious Tuscan bean soup made using turkey that’s ready in just 30 minutes – perfect for a dinner. MORE+ LESS-

By Pillsbury Kitchens

October 5, 2010

(14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium

cup thinly sliced carrots

cup thinly sliced celery

1/2

cup chopped onion

1/2

teaspoon dried marjoram leaves

1/4

teaspoon ground thyme

1/4

teaspoon dried basil leaves

1/8

teaspoon pepper

garlic cloves, minced

bay leaf

1 1/2

cups cubed cooked turkey

1 1/2

cups tomato juice

(15-oz.) can cannellini beans, drained, rinsed

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1

In large nonstick saucepan, combine broth, carrots, celery, onion, marjoram, thyme, basil, pepper, garlic and bay leaf. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender.
2

Add all remaining ingredients; simmer until thoroughly heated. Remove and discard bay leaf.