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5 from 2 votes

Tuscan Smoked Turkey and Bean Soup (1st Place Winner) USDA Recipe for Child Care Centers

This hearty soup will surely tantalize taste buds with tender smoked turkey chunks, navy beans, and a colorful array of veggies, all simmered in a deliciously seasoned broth.
CACFP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate and ¼ cup vegetable.
OR
Legume as Vegetable: ½ oz equivalent meat and ½ cup vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Course: Soup
Cuisine: Italian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
25 Servings
Calories: 134.55

Ingredients

25 Servings

    Weight

    • 8 oz *Fresh onions, diced ½"
    • 6 oz *Fresh celery, diced
    • 6 oz *Fresh carrots, diced
    • 8 oz *Fresh kale, no stems, coarsely chopped
    • 4½ oz Canned low-sodium tomato paste
    • - - Fresh garlic, minced
    • - - Low-sodium chicken stock
    • 2 lb 14 oz Canned low-sodium navy beans, drained, rinsed
    • - - OR
    • 2 lb 14 oz *Dry navy beans, cooked (See Notes Section)
    • - - Salt
    • - - Ground black pepper
    • 1 lb 6 oz Smoked turkey breast, ¼" pieces
    • - - *Fresh parsley, chopped
    • - - Fresh thyme, chopped
    • - - Fresh basil, chopped

    Measure

    • 1½ cups 1 Tbsp *Fresh onions, diced ½"
    • 1¼ cups *Fresh celery, diced
    • 1¼ cups *Fresh carrots, diced
    • 1 qt 2¼ cups *Fresh kale, no stems, coarsely chopped
    • ½ cup (¼ No. 2½ can) Canned low-sodium tomato paste
    • ¼ cup Fresh garlic, minced
    • 1 gal Low-sodium chicken stock
    • 1 qt 3⅔ cups (¾ No. 10 can) Canned low-sodium navy beans, drained, rinsed
    • - - OR
    • 1 qt 3⅔ cups *Dry navy beans, cooked (See Notes Section)
    • 2 tsp Salt
    • ½ tsp Ground black pepper
    • 1 qt Smoked turkey breast, ¼" pieces
    • 2 Tbsp *Fresh parsley, chopped
    • 2 Tbsp Fresh thyme, finely chopped
    • 2 Tbsp Fresh basil, finely chopped

    50 Servings

      Weight

      • 1 lb *Fresh onions, diced ½"
      • 12 oz *Fresh celery, diced
      • 12 oz *Fresh carrots, diced
      • 1 lb *Fresh kale, no stems, coarsely chopped
      • 9 oz Canned low-sodium tomato paste paste
      • - - Fresh garlic, minced
      • - - Low-sodium chicken stock
      • 5 lb 12 oz Canned low-sodium navy beans, drained, rinsed
      • - - OR
      • 5 lb 12 oz *Dry navy beans, cooked (See Notes Section)
      • - - Salt
      • - - Ground black pepper
      • 2 lb 12 oz Smoked turkey breast, ¼" pieces
      • - - *Fresh parsley, chopped
      • - - Fresh thyme, finely chopped
      • - - Fresh basil, finely chopped

      Measure

      • 3 cups 2 Tbsp *Fresh onions, diced ½"
      • 2½ cups *Fresh celery, diced
      • 2½ cups *Fresh carrots, diced
      • 3 qt ½ cup *Fresh kale, no stems, coarsely chopped
      • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
      • ½ cup Fresh garlic, minced
      • 2 gal Low-sodium chicken stock
      • 3 qt 3⅓ cups (1½ No. 10 can) Canned low-sodium navy beans, drained, rinsed
      • - - OR
      • 3 qt 3⅓ cups *Dry navy beans, cooked (See Notes Section)
      • 1 Tbsp 1 tsp Salt
      • 1 tsp Ground black pepper
      • 2 qt Smoked turkey breast, ¼" pieces
      • ¼ cup *Fresh parsley, chopped
      • ¼ cup Fresh thyme, finely chopped
      • ¼ cup Fresh basil, finely chopped

      -

      25 Servings

        Weight

        • 8 oz *Fresh onions, diced ½"
        • 6 oz *Fresh celery, diced
        • 6 oz *Fresh carrots, diced
        • 8 oz *Fresh kale, no stems, coarsely chopped
        • 4½ oz Canned low-sodium tomato paste
        • - - Fresh garlic, minced
        • - - Low-sodium chicken stock
        • 2 lb 14 oz Canned low-sodium navy beans, drained, rinsed
        • - - OR
        • 2 lb 14 oz *Dry navy beans, cooked (See Notes Section)
        • - - Salt
        • - - Ground black pepper
        • 1 lb 6 oz Smoked turkey breast, ¼" pieces
        • - - *Fresh parsley, chopped
        • - - Fresh thyme, chopped
        • - - Fresh basil, chopped

        Measure

        • 1½ cups 1 Tbsp *Fresh onions, diced ½"
        • 1¼ cups *Fresh celery, diced
        • 1¼ cups *Fresh carrots, diced
        • 1 qt 2¼ cups *Fresh kale, no stems, coarsely chopped
        • ½ cup (¼ No. 2½ can) Canned low-sodium tomato paste
        • ¼ cup Fresh garlic, minced
        • 1 gal Low-sodium chicken stock
        • 1 qt 3⅔ cups (¾ No. 10 can) Canned low-sodium navy beans, drained, rinsed
        • - - OR
        • 1 qt 3⅔ cups *Dry navy beans, cooked (See Notes Section)
        • 2 tsp Salt
        • ½ tsp Ground black pepper
        • 1 qt Smoked turkey breast, ¼" pieces
        • 2 Tbsp *Fresh parsley, chopped
        • 2 Tbsp Fresh thyme, finely chopped
        • 2 Tbsp Fresh basil, finely chopped

        50 Servings

          Weight

          • 1 lb *Fresh onions, diced ½"
          • 12 oz *Fresh celery, diced
          • 12 oz *Fresh carrots, diced
          • 1 lb *Fresh kale, no stems, coarsely chopped
          • 9 oz Canned low-sodium tomato paste paste
          • - - Fresh garlic, minced
          • - - Low-sodium chicken stock
          • 5 lb 12 oz Canned low-sodium navy beans, drained, rinsed
          • - - OR
          • 5 lb 12 oz *Dry navy beans, cooked (See Notes Section)
          • - - Salt
          • - - Ground black pepper
          • 2 lb 12 oz Smoked turkey breast, ¼" pieces
          • - - *Fresh parsley, chopped
          • - - Fresh thyme, finely chopped
          • - - Fresh basil, finely chopped

          Measure

          • 3 cups 2 Tbsp *Fresh onions, diced ½"
          • 2½ cups *Fresh celery, diced
          • 2½ cups *Fresh carrots, diced
          • 3 qt ½ cup *Fresh kale, no stems, coarsely chopped
          • 1 cup (⅓ No. 2½ can) Canned low-sodium tomato paste
          • ½ cup Fresh garlic, minced
          • 2 gal Low-sodium chicken stock
          • 3 qt 3⅓ cups (1½ No. 10 can) Canned low-sodium navy beans, drained, rinsed
          • - - OR
          • 3 qt 3⅓ cups *Dry navy beans, cooked (See Notes Section)
          • 1 Tbsp 1 tsp Salt
          • 1 tsp Ground black pepper
          • 2 qt Smoked turkey breast, ¼" pieces
          • ¼ cup *Fresh parsley, chopped
          • ¼ cup Fresh thyme, finely chopped
          • ¼ cup Fresh basil, finely chopped

          Instructions

          • Place onions, celery, carrots, kale, tomato paste, and garlic in a large stockpot. Sweat vegetable mixture over medium-high heat. Stir frequently. Cook until vegetables are softened and onions are translucent.
          • Add stock, beans, salt, and pepper.
          • Reduce temperature to low heat. Cover and simmer for 20 minutes. Stir occasionally.
          • Add turkey, parsley, thyme, and basil. Stir well. Simmer a minimum of 10 minutes.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with 8 fl oz ladle (1 cup).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
          Special tip for preparing dry beans:
          SOAKING BEANS
          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
          COOKING BEANS
          Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.Use hot beans immediately.
          Critical Control Point: Hold for hot service at 135 °F or higher.
          OR
          Chill for later use.
          Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
          1 lb dry Navy beans = about 2¼ cups dry or 5⅞ cups cooked beans.

          Nutrition

          Serving: 1cup (8 fl oz ladle) | Calories: 134.55 | Total Carbohydrate: 13.62g | Protein: 14.51g | Total Fat: 2.83g | Saturated Fat: 0.67g | Trans Fat: 2.83g | Cholesterol: 20.68mg | Sodium: 524.69mg | Dietary Fiber: 3.66g | Vitamin A: 3058.35IU | Vitamin C: 7mg | Calcium: 61.62mg | Iron: 2.28mg