Gluten-Free Tuscan Turkey and White Bean Soup with Cornbread Croutons
Try this Gluten-Free Tuscan Turkey and White Bean Soup with Cornbread Croutons recipe, or contribute your own.
Try this Gluten-Free Tuscan Turkey and White Bean Soup with Cornbread Croutons recipe, or contribute your own.
- 2 bay leaves
- 1 tablespoon garlic minced
- 4 celery stalks chopped
- 4 medium carrots chopped
- 1/2 large onion diced
- 6 small purple/red potatoes chopped
- 1 15 oz can northern white beans
- 2 stalks kale deboned and chopped
- 3 cups of leftover turkey (white meat) chopped into bite-sized pieces
- 2 tablespoons evoo
- 2 teaspoons tuscan sunset or italian seasoning
- 2 teaspoon basil dried
- 2 tablespoon fresh parsley finely chopped
- salt and pepper to taste (i was very generous!)
- 48 oz chicken broth low sodium
- 2 tablespoons nakano roasted garlic seasoned rice vinegar
- Carbohydrate 30.4915150931747 g
- Cholesterol 170.0971386 mg
- Fat 38.9679886690023 g
- Fiber 2.8459811194105 g
- Protein 43.9541575514279 g
- Saturated Fat 10.4492618222001 g
- Serving Size 1 1 -8 serving (331g)
- Sodium 193.531474426958 mg
- Sugar 27.6455339737642 g
- Trans Fat 3.16976718014798 g
- Calories 646 calories
Step-by-step
- First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite sized pieces, finely dice your onion and, de-stalk your kale and chop into small pieces.
- Next, in a large pot, heat 2 tablespoons of EVOO and 1 tablespoon of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and sauté for about 8-10 minutes to slightly soften veggies. Then, add in kale and sauté for about 3 more minutes.
- Chop turkey into bite sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
- Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.
- Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.
The 45-Minute Window
Working within a tight 45-minute total timeframe demands strict organization. Sautéing the aromatics requires a heavy-bottomed stockpot that holds heat evenly. Rushing the initial eight-minute vegetable sauté leaves raw centers in the potatoes. Salt the celery, carrots, and potatoes immediately upon hitting the oil to draw out excess moisture. Monitor the heat carefully so the minced garlic browns without turning bitter.
Managing Protein and Legumes
Leftover turkey is already fully cooked and easily turns rubbery. Fold the meat into the pot only after the root vegetables soften. Northern white beans need adequate time to absorb the broth without disintegrating into mush. Keep the simmer gentle rather than aggressive to protect the bean skins. Low sodium chicken broth prevents the final liquid from becoming overly salty as it reduces.
Texture and Acid Balance
Adding greens too early ruins the bright color and creates a dull, stringy texture. Introduce the kale three minutes after the root vegetables begin softening. Roasted garlic seasoned rice vinegar provides necessary acidity at the end of cooking. Taste the broth repeatedly during the final twenty minutes to gauge seasoning levels accurately.
