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- Turkey, Bean and Tomato Soup
- (Zuppa di Tacchino, Fagioli e Pomodoro)
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- Ingredients:
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1 and 1/2 cups roasted chicken or turkey, shredded
2 cups chopped fresh fennel
4 ounces sliced pancetta, chopped
One 28-ounce can chopped tomatoes
2 cups homemade chicken broth
One 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 teaspoon dried crushed red pepper
1/4 teaspoon paprika
1/2 cup chopped fresh basil
Directions:
Saute fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes.
Add tomatoes.
Cover, reduce heat to medium, and cook, stirring occasionally, about 8 minutes.
Mix in broth, beans, shredded turkey or chicken, paprika and crushed red pepper.
Simmer until thickened, about 5 minutes.
Mix in basil. Season with salt and pepper. Serves 3-4.
That's it!
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