Turkey Ribollita Soup Recipe

Turkey Ribollita Soup Recipe

  • 1 small carrot
  • 1 small stalk celery
  • 1/2 small onion
  • 3 cloves garlic
  • 1 tablespoon O Organics Extra Virgin Olive Oil
  • 3 cups shredded green cabbage
  • 5 cups Safeway Reduced Sodium Chicken Broth
  • 1 (14.5 ounce) can Safeway No Salt Added Diced Peeled Tomatoes (with liquid)
  • 1 1/2 teaspoons chopped fresh O Organics Oregano
  • 1 1/2 teaspoons chopped fresh O Organics Rosemary
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch crushed red pepper
  • 6 ounces cooked turkey, shredded
  • 1 (14 ounce) can white or cannellini beans (with liquid)
  • 1 tablespoon chopped fresh flat-leaf parsley
  1. Cut the carrot, celery, and onion into chunks; combine in food processor with garlic and pulse to chop.
  2. In a 5- to 6-qt. stockpot over medium-high heat, warm olive oil. Add chopped vegetables and cook, stirring occasionally, until tender, about 4 minutes.
  3. Add cabbage, chicken broth, tomatoes, oregano, rosemary, salt, pepper, and red pepper. Bring to a boil over high heat, reduce to a simmer, cover, and cook 15 minutes, until cabbage is almost tender.
  4. Add turkey and cannellini beans and cook until cabbage is tender and turkey and beans are heated through, about 5 minutes. Stir in parsley and serve.
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