Suzy Bee’s Kitchen
Hearty Zucchini Turkey Soup
Ingredients:
1LB Italian Ground Turkey
2~3 Med Zucchini, Sliced
1 Leek, Washed & Sliced
2 Cups Cannellini Beans, Cooked
2 Cups Fire Roasted Tomatoes
2~3 Cloves of Garlic, Minced
1 TBSP Sugar
1~2 tsp Italian Seasonings
2~4 Cups Veggie Stock
Infuse Tomato Sea Salt and Pepper
1 TBSP Tomato Paste (Optional)
In a large 5 quart dutch oven sauté leeks with a TBSP of
butter until soft, add zucchini, ground turkey, garlic, salt, pepper and
seasonings cook until there isn’t any more pink, add tomatoes and simmer for 10
minutes. At this point taste the mixture to see if you need to add sugar to
neutralize the tomatoes, next add the cannellini beans, veggie stock and simmer
of additional 15 minutes.
*Note: The juices from the zucchini and tomatoes make a broth.
If you want to add tomato paste it will give the soup another layer of
richness.
Serve this hearty soup with Mediterranean Olive bread, Herb
Garlic Butter, Red Wine and Infused Cucumber Water.
At this time of year I love soups and stews. This is one of my
all time favorite combinations in a soup. I like to spoon the mixture over cubed
bread and top it off with a Shaved Parmesan Cheese and a nice glass of Red
Wine…
Enjoy!
** This is where I tell you that I cook by feel
like my Grandmother and Mom did.
I’m passionate about my cooking and food.
~ Bon
Appétit ~
©SuzyBeeWolf 2015
