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garlic olive oil onion carrot celery sage leaf chicken broth bay leaf green beans sweet potato Pasta turkey meat
Viewed: 57 - Published at: 4 years agoIngredients
- 2 garlic cloves, crushed and finely chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon chopped fresh sage leaf, if desired
- 2 (32 ounce) cartons Progresso chicken broth
- 1 bay leaf
- 2 cups green beans, cut into 1-inch pieces*
- 1 sweet potato, diced*
- 12 cup uncooked small pasta (such as orzo or pastina)
- 3 cups diced cooked dark turkey meat
Method
- In a large soup pot, heat garlic in the olive oil.
- Allow to brown slightly and add onion, carrot and celery.
- Cover; sweat over medium-low heat until softened, 7 or 8 minutes.
- Add the chopped sage to the soup pot along with the broth and the bay leaf.
- Bring to a simmer.
- When simmering, add the green beans, sweet potato and pasta to the soup.
- Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked.
- Stir in turkey.
- Turn the heat off.
- Cover, and allow to sit and steam for 5 to 7 minutes.
- Tips: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables.
- Copyright 2010 Michael Chiarello.
- Recipe provided by Chef Michael Chiarello June 2010.
