Text Box: White Bean and Turkey Soup Number of Servings: 6 Serving Size: 1 cup with 2 oz turkey Ingredients Measure Canola oil 1 Tbsp Medium onion, minced 1 each Carrots, diced 3 each Stalks celery, sliced 3 each Low-fat, low-sodium chicken broth 3 cups 15 oz white beans (navy or cannellini) 2 cans Diced cooked turkey 1 ¼ cups Paprika 2 tsp Minced fresh thyme 1 tsp Fresh ground pepper and salt to taste 1 each Preparation Instructions Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté from 5 minutes. Add the carrots and sauté for another 5 minutes. Add the celery and sauté from 2 minutes. Add the broth and bring to a boil. Simmer over low heat for 5 minutes. Puree one can of the beans with its liquid. Add to the soup, simmer for 10 minutes. Add the other can of whole beans (drained), turkey, paprika, thyme, and pepper. Continue to simmer for 20 minutes.