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Great
day-after-Thanksgiving soup...
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1 meaty |
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turkey frame |
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4 cups |
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water |
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1 large |
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onion,
quartered |
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1 clove |
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garlic,
crushed |
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½ tsp |
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salt |
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chopped
cooked turkey |
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¼ cup |
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sun-dried
tomatoes, drained; cut into thin strips |
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1½ tsp |
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dried
Italian seasoning |
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¼ tsp |
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ground black
pepper |
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3 cups |
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sliced or
cubed vegetables (carrots, parsnips, turnips) |
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1½ cups |
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whole wheat
pasta (rotini or penne) |
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15 ounce |
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can Great
Northern beans or white kidney beans, rinsed and
drained |
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grated
Parmesan cheese |
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1 |
Break turkey frame
or cut in half with kitchen shears. Place in large pot.
Add water, broth, onion, garlic, and salt. Bring to
boiling; reduce heat. Cover and simmer 1½ hours. |
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2 |
Remove turkey frame.
Cool; cut meat off bones; coarsely chop meat. Add enough
turkey to equal 2 cups. Set aside. Discard bones. Strain
broth; skim off fat. |
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3 |
Return broth to pot.
Stir in tomatoes, Italian seasoning, and pepper. Stir in
vegetables. Return to boiling; reduce heat. Cover;
simmer for 5 minutes. Add pasta. Simmer, uncovered, for
8 to 10 minutes or until pasta is tender and still firm
and vegetables are tender. Stir in turkey and beans;
heat through. Serve with grated Parmesan cheese. |
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Servings: 6 |
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Yield: Serving Size: 1
3/4 cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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279.23 |
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Calories From Fat (16%) |
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43.75 |
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% Daily Value |
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Total Fat
4.77g |
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7% |
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Saturated Fat 1.77g |
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9% |
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Cholesterol
39.87mg |
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13% |
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Sodium
609.48mg |
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25% |
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Potassium
661.70mg |
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19% |
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Carbohydrates
36.00g |
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12% |
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Dietary Fiber 5.99g |
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24% |
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Sugar 5.99g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
30.01g |
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Protein
23.15g |
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46% |
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WW Points 5 |
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Recipe Source |
| Better
Homes and Gardens |
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