1/3 c. fresh onions, peeled, diced 1/2-in. 1/3 c. fresh celery, diced 1/3 c. fresh carrots, peeled, diced 1 1/2 c. fresh kale, no stems, chopped 2 1/4 tsp. canned low-sodium tomato paste 1 Tbsp. fresh garlic, minced 4 1/4 c. low-sodium chicken stock 1 3/4 c. canned low-sodium Navy beans, drained, rinsed 1/2 tsp. salt 1/8 tsp. ground black pepper 1 c. smoked turkey breast, 1/4-in. pieces (5 oz.) 2 tsp. fresh thyme, chopped 2 tsp. fresh basil, chopped 2 tsp. fresh parsley, chopped
What to do:
1. Place onions, celery, carrots, kale, tomato paste, and garlic in a large pot coated with nonstick cooking spray. Cook over medium-high heat. Stir frequently. Cook until vegetables are softened and onions are translucent. 2. Add chicken stock, beans, salt, and pepper. 3. Reduce temperature to low heat. Cover and simmer for 20 minutes. Stir occasionally. 4. Add turkey, thyme, basil, and parsley. Stir well. Simmer a minimum of 10 minutes. Serve hot.
For more recipes or information, please visit teamnutrition.usa.gov
