Oops. Forgot to write in the title of the thread that this is from the March 2003 issue.
This soup couldn't have been easier to make and it was so very tasty. It really hit the spot on a snowy day in New England. I used ground turkey instead of ground turkey breast -- I think the turkey breat might have been too dry. I also used 8 oz baby spinach instead of 4 cups chopped spinach. I upped the amount of herbes de Provence to 3/4 tsp...I loved the flavor it provided -- went so well with the turkey.
Here is the recipe with the nutritional info as I made it. I have also included the nutritional info provided by CL.
* Exported from MasterCook *
Turkey Soup Provencal
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ground turkey -- (original recipe called for ground turkey breast)
3/4 tsp herbes de Provence -- (original recipe called for 1/2 tsp)
15 ozs canned cannelini beans -- drained
14 1/2 ozs fat free chicken broth -- (I used 14 oz better than boullion)
14 1/2 ozs diced tomatoes -- (canned, with garlic and onion)
8 ozs baby spinach -- (original recipe called for 4 cups chopped fresh spinach)
Cook turkey in a large saucepan (I used a dutch oven) over medium-high heat until browned, stirring to crumble.
Add herbes de Provence, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat and simmer 5 minutes. Stir in spinach and simmer 5 minutes.
Source:
"Cooking Light, March 2003"
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Per Serving (excluding unknown items): 292 Calories; 10g Fat (30.1% calories from fat); 31g Protein; 23g Carbohydrate; 7g Dietary Fiber; 90mg Cholesterol; 594mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
for recipe as printed in CL
serving size 1 1/4 cups
294 calories (12% from fat), 3.8g fat, 5.4 g fiber
