Chunky White-Bean Soup
by Sandy Todd Webster
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.
IDEA Fitness Journal, Volume 9, Issue 1
© 2012 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.