With rich turkey broth, this simple but delicious white bean minestrone is a soothing soup that nourishes the soul. Serve with crusty Italian bread and a green salad.
Recipe tags: turkey base, moderate difficulty, lunch, vegetarian, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| ⅓ cup | olive oil, divided |
| 3 leeks | (white and light green parts only), sliced |
| 3 parsnips | diced |
| 3 stalks | celery, diced |
| ⅓ cup | thinly sliced fresh sage |
| 4 cloves | garlic, sliced |
| 6 cups | boiling water |
| 2 cans | (19 oz each) white cannellini beans, drained and rinsed |
| 2 tbsp | Better Than Bouillon® Roasted Turkey Base |
| ¼ cup | finely chopped fresh parsley |
| 2 tbsp | lemon juice |
| ¾ cup | grated Parmesan cheese, divided |
Directions
Heat 3 tbsp oil in Dutch oven or large saucepan; cook leeks, parsnips, celery, sage and garlic for 5 to 8 minutes or until slightly softened.
Stir in boiling water, beans and Turkey Base; bring to boil. Reduce heat to medium-low; simmer for 10 to 15 minutes or until vegetables are tender.
Stir in parsley and lemon juice. Remove from heat and stir in half of the cheese.
Divide among bowls; drizzle with remaining oil and sprinkle of remaining cheese.
For heartier soup, stir in cooked pasta, top with grilled sliced Italian turkey sausage or serve with toasted baguette rounds.
For a bright pop of flavor, garnish soup with torn leafy celery leaves. Save on prep time with store-bought frozen vegetables.