Turkey & Bean Soup
Ingredients:
- 16oz canned navy beans, drained and rinsed
- 16oz low sodium chicken broth
- 1 pound ground turkey
- ½ onion, diced
- 2 bay leaves
- 2 stalks celery, diced
- 4 carrots, chopped
- 1 14 ounce can fire roasted tomatoes, diced
- 2 Tbsp Italian seasoning (basil, oregano mix)
- 2 Tbsp romano cheese
- Salt and pepper to taste
Instructions:
- In a large pot, cook turkey over medium high heat until browned, remove from the pot and set aside. Add onion, celery and carrots. Saute for 5 minutes or until onions are translucent.
- Add broth and remaining ingredients except for the cheese and bring to a boil. Once boiling, reduce heat and simmer for 1 hour. Discard bay leaves. Serve immediately, garnished with cheese.