Turkey Vegetable Soup
Contributed by Taylor P. (Fargo, ND)
1 Tbsp. olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 Tbsp. tomato paste
1 large sweet potato, peeled, quartered lengthwise, and thinly sliced
1 can diced tomatoes with juice
1 can reduced-sodium chicken broth
1/2 tsp. dried crushed rosemary
Coarse salt and ground pepper
1 lb. turkey, cut into bite-sized pieces
1 small head escarole, trimmed, washed, and torn into small pieces.
In a large saucepan with a lid, heat oil over medium.
Add onion and garlic, and cook, stirring occasionally, until softened (about 5 minutes).
Stir in tomato paste, then add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper.
Bring to a boil, and reduce to a simmer.
Cover, and cook until potato is tender (about 12 to 15 mintues).
Stir in turkey and add in escarole slowly.
Cover and simmer until turkey is heated through.
Season with salt and pepper, and serve.