1 tbsp. olive oil
1 cup diced carrot
1/2 cup chopped yellow onion
1/3 cup diced celery
1 tbsp. minced garlic
5 cups reduced sodium chicken broth
1 (28 oz.) can fire roasted diced tomatoes
2 cups cubed, cooked turkey breast
1 3/4 cups dried cannellini beans, picked over, rinsed
1 tbsp. snipped fresh rosemary
1 tbsp. snipped fresh thyme
1 tbsp. snipped fresh basil
1/2 tsp. Kowalski’s Coarse Ground Black Pepper
2 tbsp. balsamic vinegar
-shredded Parmesan

In large heavy bottom stock pot, heat oil over medium-high heat; sauté carrot, onion, celery and garlic until vegetables soften (about 5 min.), stirring frequently. Add broth, tomatoes, turkey, beans, rosemary, thyme, basil and pepper. Liquid should cover the beans by about an inch; add more broth or water if necessary. Bring stock to a boil; reduce heat to low. Simmer, covered, stirring occasionally, until beans are tender (2-3 hrs.). If necessary, add additional water so the beans remain covered with liquid the entire cooking time. Stir in vinegar; serve topped with shredded Parmesan.

Amount: 10 (1 cup) servings.

Nutrition Information per Serving:
Total Calorie 205
Total Fat 3 g
Saturated Fat 1 g
Sodium 227 mg

Each serving also is a good source of these heart nutrients: fiber, vitamin A, niacin, potassium, vitamin C, calcium, folate, magnesium, zinc and copper.