Turkey Minestrone

Makes 4 Servings


1/2 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, minced

6 cups 98% fat-free, no-salt-added canned chicken broth

1 medium red skinned potato, scrubbed and diced

1/4 cup dried split peas

1/2 teaspoon crushed dried basil

1/2 teaspoon crushed dried thyme

1 small bay leaf

1 medium zucchini, cut into 1-inch cubes

1 large ripe plum tomato, seeded and diced

1 cup cannellini beans, rinsed and drained

1 cup chopped cooked turkey meat or chicken breast

1/4 cup chopped flat-leaf parsley (optional)

2 tablespoons freshly grated Parmesan cheese (optional)


  1. In a large pot, heat oil over medium heat. Add onion and garlic. Sauté until onion is wilted, about 5 minutes. Stir in chicken broth.
  2. Raise heat and add potato, split peas, basil, thyme, and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
  3. Remove bay leaf. Stir in zucchini, tomato, cannellini beans, and turkey. Simmer, uncovered, another 15 minutes, stirring occasionally.
  4. Ladle into soup bowl. If using, sprinkle each serving with parsley and then some of the grated cheese. Serve hot.

Nutritional Information

226 calories (16% calories from fat), 20 g protein, 4 g total fat (0.9 g saturated fat), 26 g carbohydrates, 7 g dietary fiber, 27 mg cholesterol, 253 mg sodium

Recipe Courtesy of:

  • Keep fires in their
    proper place by
    using a fireplace
    screen to keep
    sparks from flying
    out of the fireplace.
In the News... Eat. Move. LiveWell!
© 2014 Wayne Memorial Hospital
2700 Wayne Memorial Dr.
Goldsboro, NC 27534
Site design by Sage Creative Group