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Fresh Vegetable Soup

1 package Honeysuckle White or Shady Brook Farms Ground Turkey
2 T. olive oil, divided
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2-oz. each) reduced-sodium chicken broth
1 can (14-1/2-oz.) diced tomatoes
1/4 t. black pepper
1 can (16-oz.) cannelloni beans, rinsed, drained
3 c. fresh spinach leaves, stems removed
1/2 c. grated carrot
12 diagonally cut baguette slices, toasted


Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Cook turkey until no longer pink, about 5 minutes. While cooking, break turkey into coarse pieces. Remove from heat.

Heat remaining oil in large stockpot over medium-high heat and cook onion until softened, about 5 minutes. Add garlic; cook 1 more minute. Stir in broth, tomatoes, black pepper and beans; bring to boil. Reduce heat; simmer 10 minutes. Add turkey; simmer 6 more minutes. With 1 minute remaining, stir in spinach.

Ladle into 6 large soup bowls; sprinkle with grated carrots. Serve with bread.

All materials are courtesy of Honeysuckle White and Shady Brook Farms Turkey.

Published in the February 8, 2006 issue of Farm World.