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Tuscan Bean Soup

October 4, 2006
The Altoona Mirror
Submitted by Shirley Beck, Huntingdon

1 pound ground turkey

1 small onion, chopped

1 small carrot, sliced

1 tablespoon olive oil

2 cans (14.5 ounces each) chicken broth

1 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 ounces) great northern breans, rinsed and drained

2/3 cup uncooked small pasta (your choice)

1 box frozen spinach

1 can (15 ounces) diced tomatoes

In a Dutch oven over medium-high heat, saute turkey. When almost cooked, add oil, onion and carrot and cook until tender. Add broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is cooked, stirring occassionally. Add frozen spinach and diced tomatoes; heat until spinach is thawed and cook additional 2 minutes. Serve with green salad and crusty bread.

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