Name: Turkey Chili-Style Soup with White Beans, Peppers & Bread Crumbs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 3 sticks celery; 1420 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 3 green bell peppers; 1.02 kg ground turkey; 1 small bunch Italian (flat-leaf) parsley; 3 red bell peppers; black pepper; chili powder; extra virgin olive oil; garlic powder; hot sauce; oregano, dried; panko bread crumbs; salt

Turkey Chili-Style Soup with White Beans, Peppers & Bread CrumbsTurkey Chili-Style Soup with White Beans, Peppers & Bread Crumbs — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

3 sticks celery

1420 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

3 green bell peppers

1.02 kg ground turkey

1 small bunch Italian (flat-leaf) parsley

3 red bell peppers

black pepper

chili powder

extra virgin olive oil

garlic powder

hot sauce

oregano, dried

panko bread crumbs

salt

Instructions

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers. Place in a medium bowl.

Small dice celery. Add to the bowl with the bell peppers and set aside.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add turkey and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, drain and rinse beans; set aside to drain further.

When the turkey is done, add veggies to the pot; cook, stirring occasionally, until softened, 4-5 minutes. (Reserve bowl for later use.)

Add beans, broth, tomatoes, and hot sauce to the pot; stir to combine the soup, then bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until beans are tender, about 10 minutes. Remove from heat.

While the soup is cooking, preheat a skillet over medium heat.

While the skillet heats up, shave parsley leaves off the stems; discard stems and mince the leaves. Place in the reserved bowl.

Once the skillet is hot, add bread crumbs and cook, stirring frequently, until golden brown, about 4 minutes. Transfer toasted bread crumbs to the bowl with the parsley and stir to combine.

To serve, divide soup between bowls and top with parsley bread crumbs. Enjoy!

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