Tuscan Turkey and Veggie Soup

Recipe by Lee Hersh of Fit Foodie Finds

Yield: Makes 6-8 servings
Prep Time: 30 minutes
Total Time: 1 hour and 30 minutes


4 celery stalks, chopped
4 medium carrots, chopped
½ large onion, diced
6 small purple/red potatoes, chopped
1 15 oz can Northern white beans
2 stalks kale, de-stalked and chopped
3 cups of leftover turkey (white meat), chopped into bite-sized pieces
1 Tablespoon garlic, minced
2 Tablespoons Extra Virgin Olive Oil
2 bay leaves
2 teaspoons Tuscan sunset or italian seasoning
2 teaspoons basil, dried
2 Tablespoons fresh parsley, finely chopped
salt and pepper, to taste (I was very generous!)
48 ounce can of chicken broth, low sodium
2 tablespoons Nakano Roasted Garlic Seasoned Rice Vinegar


  1. First, begin by prepping your vegetables. Chop celery, carrots, and potatoes into bite-sized pieces, finely dice your onion and, de-stalk your kale and chop into small pieces.
  2. Next, in a large pot, heat 2 Tablespoons of Extra Virgin Olive Oil and 1 Tablespoon of garlic to medium/high heat. Add in celery, carrots, and potatoes, season generously with salt and pepper and sauté for about 8-10 minutes to slightly soften veggies. Then, add in kale and sauté for about 3 more minutes.
  3. Chop turkey into bite-sized pieces and add into pot. I used about 2-3 cups (just use what you have!).
  4. Add in the rest of your ingredients: white beans, spices, chicken broth, and rice vinegar.
  5. Bring to a boil. Then let simmer for about 30-60 minutes or until your veggies have softened.


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Tuscan Turkey and Veggie Soup
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