TURKEY AND VEGETABLE SOUP
2 tsp. olive oil
1 cup sliced onion
1 cup sliced carrots
2 cups broccoli florets
1½ cups fat-free, low-sodium chicken broth
1½ cups water
5 oz. spinach (about 5 cups)
6 oz. roasted turkey, cut into ½ to 1-inch pieces (about 1 cup)
Salt and fresh ground black pepper
1 oz. shredded, reduced-fat cheddar cheese (scant ¼ cup)
2 slices whole-grain French bread
Heat olive oil in a large nonstick saucepan over medium-high heat and add onion, carrots and broccoli. Saute 5 minutes. Add chicken broth and water.
Raise heat and bring to a boil and cook 5 minutes. Lower heat to medium and add spinach and turkey. Simmer 2 minutes or until turkey is warmed through and spinach is wilted. Add salt and pepper to taste.
Sprinkle cheddar cheese on bread slices and toast in toaster oven or under a broiler. Serve with soup.
Makes 2 servings.
— Linda Gassenheimer
McClatchy-Tribune
News Service
