Tuscan Smoked Turkey and Bean Soup

Servings: 25

Ingredient Weight or Measure

Fresh onions, diced ½” 8 oz or 1 ½ cups 1 tbsp Fresh celery, diced 6 oz or 1 ¼ cups Fresh carrots, diced 6 oz or 1 ¼ cups Fresh kale, no stems, coarsely chopped 8 oz or 1 qt 2 ¼ cups Canned low-sodium tomato paste 4.5 oz or ½ cup Fresh garlic, minced ¼ cup Low-sodium chicken stock 1 gal Canned low-sodium Navy beans, drained, rinsed OR Dry Navy beans, cooked 2 lb 14 oz or 1 qt 3 2/3 cups (for either)

Salt Ground black pepper Smoked turkey breast, ¼” pieces 2 tsp ½ tsp 1 lb 6 oz or 1 qt

Fresh parsley, chopped Fresh thyme, finely chopped Fresh basil, finely chopped 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.