White Bean Tuscan Soup
The perfect cozy night in recipe during the fall season. Made with simple and seasonal ingredients. I hope you enjoy!
Ingredients:
pasture raised ground turkey
1/4 c freshly grated parmesan cheese
2 tbsp red wine or red wine vinegar
4 tbsp olive oil
4 cloves minced garlic
1/2 sweet onion chopped
3 tbsp dried oregano
3 tbsp dried rosemary
1 tsp garlic powder
1/2 tsp red pepper flakes
2 1/4 c chopped celery
1 qt or 32 oz of vegetable broth low sodium
4 c water
3 c of presoaked organic black eyed peas
2 can rinsed and drained organic white beans
1 bag organic tuscan chopped kale
4 fresh sage leaves
4 fresh rosemary sticks
sea salt and black pepper to taste
Method:
add 2 tbsp olive oil to dutch oven with minced garlic and onion
add 1 tbsp dried rosemary and oregano
sprinkle in sea salt and black pepper
add celery once onion and garlic are soft (do not burn garlic)
toss with wooden spoon and add remaining dried rosemary and oregano
in a separate skillet, add 1 tbsp olive oil and ground turkey
sprinkle the turkey with red pepper flakes, garlic powder, dried rosemary, and dried oregano
once almost cooked add red wine or red wine vinegar
drain when cooked all the way through then add to dutch oven
add vegetable broth and water
add peas and rinsed and drained beans
add kale
once brought to a boil, reduce to simmer and add fresh rosemary and sage then cover with lid
allow it to sit for 20 to 30 minutes or keep it on low and allow it to sit all day for maximum flavor
