Calories
314 kcal
Protein
33 g
Fat
8 g
Carbohydrates
28 g
Before chopping, wash the carrots and celery. Peel the onion skin, and then cut the ingredients. Then, peel the garlic skin and mince them.
Place the turkey breast meat on a cutting board and slice it into medium-sized pieces. Then, season the meat with salt, transfer it to a preheated pot with olive oil, and cook until the meat reaches a brown color.
In the pot with the cooked meat, add the chopped onion, minced garlic cloves, carrots, and celery. Sauté for 20 minutes, until the onion has a golden color.
Pour the turkey broth and the rinsed canned beans into the pot. Let the soup cook for around 15-20 minutes until the vegetables are soft. When the soup is done, season it if desired and serve it in 4 separate dishes. Decorate the soup with several leaves of parsley or small pieces of scallions. Enjoy the meal!
Instead of using canned beans, use white ones. Raw white beans are added to the soup together with the turkey broth and cooked for around 20–25 minutes with the other ingredients.
Bon Appetit!
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