Tuscan Smoked Turkey and Bean Soup Recipe

Ingredients

• 1 pound dry white beans
• 2 smoked turkey legs
• 0.5 onion, diced
• 2 bay leaves
• 2 stalks celery, diced
• 4 large carrots, sliced
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 2 tablespoons Italian seasoning
• salt and ground black pepper to taste
• 2 tablespoons grated Parmesan cheese, divided

Instructions

1. Soak the dried beans overnight in a large bowl filled with water and covered with a cloth.
2. Drain and rinse the soaked beans. Place them in a large soup pot with turkey legs, onion, and bay leaves. Cover with water and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 3 hours.
3. Remove and discard the bay leaves. Take out the turkey legs, separate the meat from the bones and tendons, and return the meat to the soup.
4. Add celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper. Simmer until the celery and carrots are tender, approximately 1 hour.
5. Serve the soup in bowls and garnish each serving with about 1 teaspoon of Parmesan cheese.

Nutrition

• Calories: 454 kcal
• Fat Content: 9 g
• Fiber Content: 14 g
• Sugar Content: 6 g
• Sodium Content: 939 mg
• Protein Content: 40 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 54 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g