Tuscan Smoked Turkey-Bean Soup

An Italian-inspired turkey bean soup is made from scratch with dried beans that are soaked overnight, then slowly simmered to tenderness with smoked turkey legs, veggies, and Italian seasonings. You can make this in a slow cooker, too.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 454 Calories

Ingredients

• salt and ground black pepper to taste
• 2 bay leaves
• 2 stalks celery, diced
• 2 tablespoons Italian seasoning
• ½ onion, diced
• 2 tablespoons grated Parmesan cheese, divided
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 pound dry white beans
• 2 smoked turkey legs
• 4 large carrots, sliced

Recipe Instructions

Step 1

Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.

Step 2

Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.

Step 3

Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.

Step 4

Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.

Step 5

Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.