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Italian Turkey & White Bean Stew

Italian Turkey & White Bean Stew


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2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 small zucchini squash (or 1 zucchini and 1 yellow squash), cut into 1/2 inch chunks
1 (14-1/2 ounce) can Italian seasoned or fire roasted diced tomatoes, undrained
1 cup low salt chicken broth
3/4 teaspoon dried rosemary, crushed
8 ounces Healthy Ones™ Deli Oven Roasted Turkey Breast (1 slice from large end or 2 slices from smaller end), cut into cubes (1-1/2 cups)
1 (15 or 16 ounce) can great northern, navy or cannellini beans, rinsed and drained


Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute. Add squash; cook 1 minute. Add tomatoes, broth and rosemary; bring to a boil over high heat. Reduce heat; simmer uncovered 8 to 10 minutes or until vegetables are tender. Stir in chicken and beans; continue simmering 5 minutes or until heated through.


Makes 4 servings, about 6 cups stew.

Nutritional info

Calories: 221
Calories from fat: 18%
Total Fat: 5g
Cholesterol: 21mg
Sodium: 893mg
Carbohydrates: 28g
Protein: 18g

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