Tuscan Pumpkin, White Bean and Turkey Soup Recipe

Tuscan Pumpkin, White Bean and Turkey Soup Recipe

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 29 ounces Butterball® Chicken Broth
  • 1 (15 ounce) can pumpkin
  • 1 (15 ounce) can cannellini beans, drained, rinsed
  • 2 cups chopped leftover cooked Butterball® Turkey
  • Grated Parmesan cheese (optional)
  1. Heat oil in large saucepan over medium heat. Add onions, celery and garlic; cook and stir 8 minutes, or until vegetables are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally.
  2. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes, stirring occasionally.
  3. Ladle soup into serving bowls. Sprinkle with cheese, if desired.
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