Leeks

Turkey and white beans soup

Name: Turkey and white beans soup
Prep time: 52 min
Cook time: 32 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 10 ml (2 teaspoons) of olive oil; 1/8 package of 250 g (1/2 cup) of Les Cultures de chez nous sliced leeks; 1 finely chopped garlic clove; 250 gr (1 cup) of diced small red potatoes; 1 diced carrot; 125 ml (1/2 cup) of white or red pearl onions sliced in halfs; 1,25 liter (5 cups) of chicken broth; 1 seeded and chopped green pepper; 500 ml (2 cups) of diced cooked turkey; 1 package of white beans

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Author: Les Cultures de chez nous

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Preparation 20

Baking 32

Portions 6

Freezing No

Ingredients Preparation

Ingredients

10 ml (2 teaspoons) of olive oil
1/8 package of 250 g (1/2 cup) of Les Cultures de chez nous sliced leeks
1 finely chopped garlic clove
250 gr (1 cup) of diced small red potatoes
1 diced carrot
125 ml (1/2 cup) of white or red pearl onions sliced in halfs
1,25 liter (5 cups) of chicken broth
1 seeded and chopped green pepper
500 ml (2 cups) of diced cooked turkey
1 package of white beans

Preparation

Side-by-side mode

In a large casserole, heat oil a medium heat. Add sliced leeks and garlic. Cook while stirring from time to time for about 3 to 5 minutes until leeks tenders. Add potatoes, carrot, pearl onions and chicken broth and bring to a boil.
Reduce heat, cover and simmer for about 20 minutes. Add pepper, turkey and white beans then continue cooking for 5 minutes.
It's possible to prepare this soup beforehand, cool down and set into an hermetic container. Can be refrigerated 2 days and up to 2 months in the freezer.