Tuscan Smoked Turkey and Bean Soup Servings: 25
Ingredient Fresh onions, diced ½” Fresh celery, diced Fresh carrots, diced Fresh kale, no stems, coarsely chopped Canned low-sodium tomato paste Fresh garlic, minced Low-sodium chicken stock Canned low-sodium Navy beans, drained, rinsed OR Dry Navy beans, cooked Salt Ground black pepper Smoked turkey breast, ¼” pieces Fresh parsley, chopped Fresh thyme, finely chopped Fresh basil, finely chopped
Weight or Measure 8 oz or 1 ½ cups 1 tbsp 6 oz or 1 ¼ cups 6 oz or 1 ¼ cups 8 oz or 1 qt 2 ¼ cups 4.5 oz or ½ cup ¼ cup 1 gal 2 lb 14 oz or 1 qt 3 2/3 cups (for either)
2 tsp ½ tsp 1 lb 6 oz or 1 qt 2 tbsp 2 tbsp 2 tbsp
Instructions: 1. Place onions, celery, carrots, kale, tomato paste, and garlic in a large stockpot. Sweat vegetable mixture over medium-high heat. Stir frequently. Cook until vegetables are softened and onions are translucent. 2. Add stock, beans, salt and pepper 3. Reduce temperature to low heat. Cover and simmer for 20 minutes. Stir occasionally. 4. Add turkey, parsley, thyme, and basil. Stir will. Simmer a minimum of 10 minutes. • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds • Critical Control Point: Hold for hot service at 135 °F or higher. 5. Portion with 8 fl oz ladle (1 cup). CACFP Guidelines: 1 cup (8 fl oz ladle) provides: Legume as Meat Alternate: 1 ½ oz equivalent meat/meat alternate and ¼ cup vegetable. OR Legume as Vegetable: ½ oz equivalent meat and ½ cup vegetable.
92
