Tuscan style soup from my local deli with ground turkey, cannellini beans, carrots, celery, fennel, onion, olive…
Tuscan style soup from my local deli with ground turkey, cannellini beans, carrots, celery, fennel, onion, olive oil, kale, escarole, Swiss chard, and cabbage. Threw in some chopped white mushrooms, too. Not pretty, but it tastes great. Will try to replicate the recipe as it’s way high in sodium and has BOTH flour and corn syrup in it 🙁
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I know your version will be better. 🙂
I think – too many ingredients. When you redo it ..like maybe only one leafy green.
… and yeah that flour and corn syrup gotta go.
Terry McNeil thanks for the vote of confidence 🙂
I agree, Nisah Cheatham – not a fan of kale, maybe I will keep in the escarole and maybe put in fewer pieces of fennel? I love greens though, and honestly, full grown kale is not my fave, but when it’s cooked in soups, it sort of melts into the background. I really didn’t think it was too much green. I’ll have to think about it.
Oh and for anyone curious, I found a listing of the ingredients in the “Tuscan style” seasoning to use: garlic, onion, bell pepper, black pepper, crushed red pepper, oregano, basil, marjoram, and parsley. My store carries a salt-free bottle of this blend, so I will probably just grab it and use that to start.
I was more thinking about the variety. Could you taste that you had three?
I would try same volume of greens but pick the green you most like. Like drop the Kale and double up on the escarole.
Personally, I would also ditch the cabbage.
Your addition of mushroom seems warranted though. I like that. #umami
Catherine W. lulz – I have a face for radio
Ahh I forgot about the cabbage! I mean, I did list it here but that was just me typing up what I saw on the list of ingredients. I LOVE cabbage. Raw, cooked, doesn’t matter. But this dish, I honestly didn’t notice it ow that you mention it. I definitely wanted more fennel, and will use more escarole and skip the cabbage. I have some in my fridge, but that’s going into a beef stir-fry this weekend with sugar snap peas, onions, carrots, and brown rice.
The mushrooms were just incidental as I needed to use them up before they got dried out or got slimy. I usually toss them into a brown bag when I get them home, to keep them from doing that, but then sometimes that dries them up too much, which is OK if I’m using them in a soup. Anyone else have that experience?
Yep. That exact thing is happening tonight.
Yuk yuk the guys on the radio sound hilarious
Oh it can’t be that bad, Catherine W.
I would love to hear everyone’s voice, actually
I’m sure they’re fine, Shiitake are usually drier than most shrooms…in fact, buying them dried is good, too. If you put them into a brown bag now they should be OK.
Cheers, Catherine W.
I have some in here that are a few days old but they’ll go into a pot this weekend anyway. Good luck!
Corn syrup wha?
Yeah the broth ingredients list showed that
Take out the ground turkey and I wud eet
Spicy Italian sausage
I wasn’t a hardcore fan of ground turkey years ago, but it was surprisingly good in this soup, Shannon Shoffner
I also have some of that in the freezer, so I could do that, too, Bill Davis
Yup. Da Norskies love da fish