Turkey and white beans soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 32
Portions 6
Freezing No


  • 10 ml (2 teaspoons) of olive oil
  • 1/6 package of 250 gr(1/2 cup) of Les Cultures de chez nous sliced leeks
  • 1 finely chopped garlic clove
  • 250 gr (1 cup) of diced small red potatoes
  • 1 diced carrot
  • 125 ml (1/2 cup) of white or red pearl onions sliced in halfs
  • 1,25 liter (5 cups) of chicken broth
  • 1 seeded and chopped green pepper
  • 500 ml (2 cups) of diced cooked turkey
  • 1 package of white beans
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  • In a large casserole, heat oil a medium heat. Add sliced leeks and garlic. Cook while stirring from time to time for about 3 to 5 minutes until leeks tenders. Add potatoes, carrot, pearl onions and chicken broth and bring to a boil.
  • Reduce heat, cover and simmer for about 20 minutes. Add pepper, turkey and white beans then continue cooking for 5 minutes.
  • It's possible to prepare this soup beforehand, cool down and set into an hermetic container. Can be refrigerated 2 days and up to 2 months in the freezer.

Chef's notes