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Ingredients
1 Small carrot
1 Small stalk celery
1/2 Small onion
3 Garlic cloves
1 Tablespoon extra virgin olive oil
3 Cups green cabbage, shredded
5 Cups chicken broth
1 (14 1/2 oz) Can diced tomatoes with juice
11/2 Teaspoon fresh oregano, chopped
11/2 Teaspoon fresh Rosemary, chopped
2 Teaspoons kosher salt
1/2 Teaspoon freshly ground black pepper
1 Pinch crushed red pepper
6 Ounces turkey, cooked & shredded
1 (14oz) Can white OR cannellini beans, with liquid
1 Tablespoon fresh flat-leaf parsley, chopped
Instructions
Cut the carrot, celery, and onion into chunks; combine in food processor with garlic and pulse to chop.
In a 5 to 6 quart stockpot over medium-high heat, warm olive oil. Add chopped vegetables and cook, stirring occasionally, until tender, about 4 minutes.
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.
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.