By Jane Peterson, Ferndale Market

Serves 4 to 6

1 pound Ferndale Market ground turkey
1 tablespoon olive or canola oil
1 15-ounce can Italian stewed tomatoes
3/4 cup water
1 15 to 16 ounce can low sodium chicken broth
1 clove garlic, chopped
½ teaspoon dried sweet basil
1 teaspoon chili powder  
1 large carrot, scraped and finely chopped
2 stalks celery, chopped
1 15 ounce can garbanzo beans, undrained
1 cup frozen peas
Salt and pepper to taste
Grated parmesan cheese

Brown the turkey in a 4-quart saucepan in the oil. Add the tomatoes, water, broth, garlic, basil, and chili powder. Stir in the carrot and celery and bring to a slow simmer for about 20 minutes. Stir in the garbanzo beans, their liquid, and the peas. Simmer for about 5 minutes. Add salt and pepper to taste.  Ladle into soup bowls, sprinkling each serving with grated Parmesan cheese.

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