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Turkey Vegetable Soup with Red Pesto

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Total Time (minutes)
65
Difficulty
2
Servings
8
Ingredients
10
Total Prep Time: 30 minutes
Calories Per Serving: 330
Nutrients

Nutrition Facts

Serving Size 407g

Amount per serving
Calories 330 Calories from fat: 150
% Daily Value*
Fat 17 g 26 %
Saturated 3 g 15 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 9 g %
Cholesterol 35 mg 12 %
Sodium 290 mg 12 %
Potassium 950 mg 27 %
Carbohydrate 24 g 8 %
Fiber 5 g 20 %
Sugars 5 g
Protein 24 g
Vitamin A 110 %
Vitamin C 30 %
Calcium 15 %
Iron 20 %
Vitamin E 15 %
Vitamin K 50 %
Thiamin 10 %
Riboflavin 20 %
Niacin 40 %
Vitamin B6 20 %
Folate 15 %
Vitamin B12 10 %
Phosphorus 30 %
Magnesium 15 %
Zinc 15 %
Selenium 25 %
Copper 25 %
Manganese 40 %
Molybdenum 45 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons extra-virgin olive oil 
  • 1 cup diced DOLE® Carrots 
  • 1 cup diced DOLE Onions 
  • 1 cup diced DOLE Celery 
  • 1 teaspoon chopped garlic 
  • 2-1/2 quarts low-sodium turkey or chicken broth 
  • Salt and cracked black pepper 
  • 4 cups cooked vegetables such as: DOLE Mushrooms quartered or sliced, DOLE Sweet potatoes cubed, DOLE Brussels Sprouts halved, green beans 
  • 2 cups shredded roasted turkey 
  • 1 can (15.5 ounces) cannellini beans, drained and rinsed 
  • Red Pesto (see recipe below)

Directions

  1. Heat olive oil in 6-quart saucepot over medium-high. Sauté carrots, onions, celery and garlic for 5 minutes, stirring occasionally. Add broth, and season with salt and pepper. Bring broth to a boil, reduce heat and simmer for 10 minutes.
  2. Add cooked vegetables, turkey and cannellini beans. Simmer 15 to 20 minutes.
  3. Divide the soup between 8 soup plates. Spoon 2 tablespoons red pesto on top. Stir the pesto into soup.

Red Pesto: Combine 3 garlic cloves, 1/2 cup grated Parmesan cheese, 1/4 cup packed basil leaves, 1/4 cup pine nuts, 1/4 cup tomato paste in food processor. Cover; blend until smooth. With the machine running, slowly add 1/4 cup olive oil. Makes about 3/4 cup.

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Turkey Vegetable Soup with Red Pesto Prep Time:30 minutes Cook time:65 minutes Serves: 8
Nutrition facts: 330 Calories, 17 grams fat
Ingredients: 2 tablespoons extra-virgin olive oil , 1 cup diced DOLE® Carrots , 1 cup diced DOLE Onions , 1 cup diced DOLE Celery , 1 teaspoon chopped garlic , 2-1/2 quarts low-sodium turkey or chicken broth , Salt and cracked black pepper , 4 cups cooked vegetables such as: DOLE Mushrooms quartered or sliced, DOLE Sweet potatoes cubed, DOLE Brussels Sprouts halved, green beans , 2 cups shredded roasted turkey , 1 can (15.5 ounces) cannellini beans, drained and rinsed , Red Pesto (see recipe below), Directions:Heat olive oil in 6-quart saucepot over medium-high. Sauté carrots, onions, celery and garlic for 5 minutes, stirring occasionally. Add broth, and season with salt and pepper. Bring broth to a boil, reduce heat and simmer for 10 minutes.Add cooked vegetables, turkey and cannellini beans. Simmer 15 to 20 minutes.Divide the soup between 8 soup plates. Spoon 2 tablespoons red pesto on top. Stir the pesto into soup.Red Pesto: Combine 3 garlic cloves, 1/2 cup grated Parmesan cheese, 1/4 cup packed basil leaves, 1/4 cup pine nuts, 1/4 cup tomato paste in food processor. Cover; blend until smooth. With the machine running, slowly add 1/4 cup olive oil. Makes about 3/4 cup.