Tuscan Turkey Soup

Lunch

Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous!

Average Rating: 4.545454

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups cubed cooked turkey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Instructions

1. In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
2. Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

Nutrition Facts

1 cup (calculated without cheese): 167 calories, 6g fat (1g saturated fat), 27mg cholesterol, 549mg sodium, 14g carbohydrate (3g sugars, 5g fiber), 15g protein.
Diabetic Exchanges:
2 lean meat, 1 starch, 1 fat.