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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, the health and fitness industry's leading resource for fitness and wellness professional...