Rating Food Influencer Giada De Laurentiis' Tuscan Turkey Soup

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes provide a vibrant flavor while crushed tomatoes are budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami, while pecorino is often less expensive.

In a blender, combine 1 and 1/2 cups of black-eyed peas and chickpeas, 1/2 cup of chicken broth, and 1/2 teaspoon of sea salt; blend until smooth to create a creamy bean paste.

Dice half of a large onion.

Grate 2 small cloves of garlic.

Dice 2 small carrots.

Dice 4 stalks of celery.

Replace 1 small fennel bulb with 1 cup of diced green cabbage due to unavailability.

Use 2 cups of cubed cooked butternut squash instead of the original recipe's squash.

Use 14 oz of diced tomatoes instead of cherry tomatoes.

Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil.

Add the diced onion, carrot, celery, cabbage, and 1 teaspoon of sea salt; cook and stir for 5 to 7 minutes until the vegetables begin to soften.

Add the grated garlic and 1 teaspoon of dried thyme; cook and stir for about 1 minute.

Add the bean puree to the pot.

Pour in 5 and 1/2 cups of chicken broth and stir.

Add the diced tomatoes and 1 bay leaf; bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer for about 10 minutes until the vegetables are soft.

Add 2 cups of cubed cooked turkey and 1 cup of cooked beans to the pot.

Add the diced squash and 1 bunch of shredded kale; stir to combine.

Let the soup simmer on low for about 15 to 20 minutes.

After simmering, add another teaspoon of sea salt or to taste.

Remove the bay leaf before serving.

Serve hot, optionally with grated Parmesan cheese and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

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Dietary

Allergens