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Chunky White-Bean Soup

by Sandy Todd Webster on Jan 01, 2012

Food for Thought

Perfect for a busy weeknight dinner, this hearty, nutritious—and fast—soup will have your family and friends lining up for more. Pair it with good, whole-grain crusty bread and a salad, and you’re all set! The next day for lunch, the leftovers (if there are any) are possibly even tastier than the soup from the night before. Consider making a double batch and freezing half. 1 tablespoon extra-virgin olive oil 1 medium brown or yellow onion, chopped 12 ounces lean, ground turkey breast 2 15-ounce (oz) cans cannellini beans (you can substitute great northern or navy beans) 1 16-oz jar green salsa 1¾ cups low-sodium chicken or vegetable broth 1½ teaspoons ground cumin Sauté onion in olive oil until semisoft. Add ground turkey and continue to sauté until meat is cooked through. Add next four ingredients and combine well. Simmer, covered, for 15 minutes. Ladle into bowls and serve. Serves 4. Per Serving: 383 calories; 38 g protein; 53 g carbohydrate; 3 g fat (1 g saturated); 12 g fiber. Source: Recipe courtesy of Fitness magazine.

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About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.