Lunch

Turkey, bean and pasta soup is for Lunch.

Turkey, bean and pasta soup takes 60 minutes to prepare.

Turkey, bean and pasta soup takes 60 minutes to cook.

Turkey, bean and pasta soup makes 8 servings.

The ingredients for Turkey, bean and pasta soup are:

8 cups Turkey or chicken stock.
2 cups Turkey meat, light or dark is fine, chopped.
1.5 cups sliced carrots.
1.5 cups sliced celery.
1 cup sliced onion (you could use more)
1 cup white kidney beans (dried - this will be more like 2 cups when they are soaked and cooked, see instructions).
1 cup ditalini pasta
1 tsp. thyme
1 tsp. rosemary
0.5 tsp tarragon
1 Tbsp. parsley

Here is how you make Turkey, bean and pasta soup:

I began by making stock from turkey carcass and bits of turkey that remained but you could easily use chicken stock made from bouillon cubes.I also used dried beans, using the quick soaking method on the bag. Put in the beans first since they need to cook at least an hour in the stock. But if you are using canned beans, not necessary to put them in that soon. They could go in with the ditalini.OK, here goes...put stock in large pot, bring to boil, add beans (if dried beans, add after soaking), turn down to simmer and cover.Carrots and celery and onions go in next, I'd allow about 20 minutes for them to cook.Ditalini next, needs to cook about 10 minutes.I added herbs with ditalini. Turkey leftovers last, you could use more, just depends on what you have. 5 minutes for turkey to cook a bit and meld with other flavors but of course this will be better after it's seasoned for a day. Serving Size: Makes 8 1-cup servings. Number of Servings: 8Recipe submitted by SparkPeople user SARAWALKS.

The nutritional information for Turkey, bean and pasta soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.1

• Total Fat: 1.9 g
• Cholesterol: 37.5 mg
• Sodium: 305.2 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 3.4 g
• Protein: 17.3 g