Turkey and White Bean Stew

Turkey and White Bean Stew
Makes:
4
Prep Time:
10
minutes
Total Time:
25
minutes
based on 2 reviews
10

Dietary Considerations:

Low Calorie
Turkey and White Bean Stew is a perfect way to use up any leftover turkey. With a combination of shredded turkey and white beans, this flavorful stew is perfect for lunch or dinner and is ready in less than 20 minutes.

In this recipe:

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Ingredients:

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup sliced celery
  • 3 large cloves garlic, finely chopped
  • 2 cans (15 ounces each) cannellini or other white beans, rinsed and drained, divided
  • 1 1/2 cups water
  • 2 tablespoons dry white wine (optional)
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 cups shredded, cooked turkey
  • 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 tablespoon chopped parsley

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and celery; cook for 3 to 5 minutes or until just tender. Stir in garlic; cook for 30 seconds.

ADD half of beans to saucepan; mash with fork. Stir in remaining beans, water, wine and bouillon. Bring to a boil; reduce heat and cook for 5 minutes. Stir in turkey and evaporated milk. Cook for 3 minutes or until heated through. Stir in parsley. Season with ground black pepper, if desired.


Reviews:

Review This Recipe

Very good

 Star(s)

Christine Hanson from Eagle River, AK

I made this today and it is very good. I added a little barley flour to thicken it up and it had great flavor and my husband liked it also. He came late for dinner and liked it cold!!

Read More Reviews

Review This Recipe
  •  Star(s)

    Very good

    Christine Hanson from Eagle River, AK

    I made this today and it is very good. I added a little barley flour to thicken it up and it had great flavor and my husband liked it also. He came late for dinner and liked it cold!!

  •  Star(s)

    GREAT SOUP!

    BETTY PENDLEY from FLORIDA

    THANK YOU FOR A NEW TURKEY SOUP RECIPE, JUST IN TIME FOR THANKSGIVING LEFT OVERS. THIS IS A DELICIOUS CHANGE FROM THE SAME OLD TURKEY VEGETABLE SOUP OR TURKEY NOODLE SOUP! I HAVE TRIED IT ALREADY, MAKING A SMALL AMOUNT, JUST TO TRY IT OUT. IT IS WONDERFUL! I CAN'T WAIT TO MAKE THAT BIG POT OF TURKEY AND WHITE BEAN SOUP AFTER WE HAVE ENJOYED OUR THANKSGIVING TURKEY. THIS RECIPE WILL BE ANOTHER THING TO BE THANKFUL FOR. THANKS!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 350
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 730mg (31% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 8g (32% of DV)
  • Sugars: 6g
  • Protein: 31g
  • Vitamin A: 6% of DV
  • Vitamin C: 8% of DV
  • Calcium: 20% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Turkey and White Bean Stew

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup sliced celery
  • 3 large cloves garlic, finely chopped
  • 2 cans (15 ounces each) cannellini or other white beans, rinsed and drained, divided
  • 1 1/2 cups water
  • 2 tablespoons dry white wine (optional)
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 cups shredded, cooked turkey
  • 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 tablespoon chopped parsley

 

Directions

HEAT oil in large saucepan over medium-high heat. Add onion and celery; cook for 3 to 5 minutes or until just tender. Stir in garlic; cook for 30 seconds.

ADD half of beans to saucepan; mash with fork. Stir in remaining beans, water, wine and bouillon. Bring to a boil; reduce heat and cook for 5 minutes. Stir in turkey and evaporated milk. Cook for 3 minutes or until heated through. Stir in parsley. Season with ground black pepper, if desired.

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