Italian Bean Soup
Ingredients
¼ lb Smoked Turkey
2 Medium Celery Stalks
2 Medium Carrots
1 Medium Onion
1 Medium Zucchini
2 15-20 Ounce Cans White Kidney Beans (Cannellini) Rinsed and Drained
2 tbsp Olive Oil
1 tsp Basil Leaves
4 dashes Pepper
1 14 to 16 Ounce Can Stewed Tomatoes
30 oz Chicken Broth
1 cup Water
1 cup Chopped Spinach (packed tight without stems)
Directions
Cut turkey into pieces, cut carrots into thin slices, and dice celery, onion, and zucchini.
Mash 1 and 1/2 cups of white kidney beans in a bowl with a potato masher or fork until smooth.
Cook turkey, celery, zucchini, onion, carrots, basil, and pepper in hot olive oil in a 5 quart Dutch oven over medium-high heat until vegetables are tender and begin to brown, about 20 minutes.
Stir in stewed tomatoes, chicken broth, water, chopped spinach, and mashed white beans. Use a knife to break up tomatoes. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes.
Stir in remaining white beans and heat through.
Spoon into large soup bowls and sprinkle with Parmesan cheese.
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