Applewood Smoked Turkey & Fennel Soup with White Beans
A light and savory vegetable-laden soup for any season, featuring our smoky turkey breast and garnished with some of Wisconsin's finest parmesan cheese.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 01h 00 minutes
Serves: 8 people
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Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 2 Medium Fennel Bulbs, sliced thin
- 1 Large Onion, chopped
- 1 1/2 Cup Nueske's Applewood Smoked Turkey, cubed to 1/2"
- 2 Large Carrots, coined
- 1 Can (15oz) Cannellini Beans, drained
- 1 Can (15oz) Butter Beans, drained
- 1 Can (15oz) Diced Tomatoes & Juice (a jar of homemade diced tomatoes would be great!)
- 1 tsp Thyme
- 1/8 tsp White Pepper
- 1 Bay Leaf
- 8 Cups Chicken Broth
- 4 Cups Fresh Spinach, torn into bite-sized pieces
- Salt & Pepper, to taste
- 2/3 Cup Sartori Sarvecchio Parmesan Cheese, grated
Method
- In a dutch oven, warm the olive oil over medium heat on your stovetop. Add the fennel and onion to the oil and sauté until onion is just translucent.
- Add the smoked turkey, carrots, beans, tomatoes, thyme, bay leaf, and broth to the pan. Simmer for about 45 minutes or until the fennel is tender.
- Remove the bay leaf and season with salt and black pepper, to taste. Stir the torn spinach into the soup just before serving. Serve garnished with the grated parmesan cheese.
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