Turkey and white beans soup
20
32
6
No
Ingredients
- 10 ml (2 teaspoons) of olive oil
- 1/8 package of 250 g (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
Preparation
Side-by-side mode
- 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.
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