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3 from 4 votes

Tuscan Smoked Turkey and Bean Soup (1st Place Winner) USDA Recipe for Schools

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.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 1½ oz equivalent meat/meat alternate, ⅛ cup red/orange vegetable, and ⅛ cup other vegetable.
OR
Legume as Vegetable: ½ oz equivalent meat, ¼ cup legume vegetable, ⅛ cup red/orange vegetable, and ⅛ cup other 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: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Meats, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil, Sauté
Season: Fall, Winter
Multicultural Region: Europe
50 Servings
Calories: 134.55

Ingredients

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
    • - - 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 cans) 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

    100 Servings

      Weight

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

      Measure

      • 1 qt 2 cups *Fresh onions, diced ½"
      • 1 qt 1 cup *Fresh celery, diced
      • 1 qt 1 cup *Fresh carrots, diced
      • 1 gal 2¼ cups *Fresh kale, no stems, coarsely chopped
      • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
      • 1 cup Fresh garlic, minced
      • 4 gal Low-sodium chicken stock
      • 1 gal 3¾ qt (3 No. 10 cans) Canned low-sodium navy beans, drained, rinsed
      • - - OR
      • 1 gal 3¾ qt *Dry navy beans, cooked (See Notes Section)
      • 2 Tbsp 2 tsp Salt
      • 2 tsp Ground black pepper
      • 1 gal Smoked turkey breast, ¼" pieces
      • ½ cup *Fresh parsley, chopped
      • ½ cup Fresh thyme, finely chopped
      • ½ cup 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
        • - - 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 cans) 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

        100 Servings

          Weight

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

          Measure

          • 1 qt 2 cups *Fresh onions, diced ½"
          • 1 qt 1 cup *Fresh celery, diced
          • 1 qt 1 cup *Fresh carrots, diced
          • 1 gal 2¼ cups *Fresh kale, no stems, coarsely chopped
          • 2 cups (⅔ No. 2½ can) Canned low-sodium tomato paste
          • 1 cup Fresh garlic, minced
          • 4 gal Low-sodium chicken stock
          • 1 gal 3¾ qt (3 No. 10 cans) Canned low-sodium navy beans, drained, rinsed
          • - - OR
          • 1 gal 3¾ qt *Dry navy beans, cooked (See Notes Section)
          • 2 Tbsp 2 tsp Salt
          • 2 tsp Ground black pepper
          • 1 gal Smoked turkey breast, ¼" pieces
          • ½ cup *Fresh parsley, chopped
          • ½ cup Fresh thyme, finely chopped
          • ½ 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 | Cholesterol: 20.68mg | Sodium: 524.69mg | Dietary Fiber: 3.66g | Vitamin A: 3058.35IU | Vitamin C: 7mg | Calcium: 61.62mg | Iron: 2.28mg