Low-Fat Italian Turkey Stew

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3 cups low-sodium chicken stock
• 1 cup tomato juice
• ¾ lb turkey breast tenderloin , cut crosswise
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 4 plum tomatoes , cut in 1/2 inch slices
• 1 cup halved fresh mushrooms , washed
• ½ cup frozen pearl onions
• 2 cups frozen gnocchi
• 1 clove garlic , sliced
• ¼ teaspoon dried oregano
• 2 cups fresh spinach leaves , cleaned
• ¼ cup fresh basil leaf

Directions:

1. In a 4-quart saucepan, combine chicken broth and tomato juice.
2. Bring to a boil over medium high heat.
3. Add sliced turkey tenders and reduce heat to medium.
4. Cover and simmer for 5 minutes.
5. Remove turkey and reserve in a separate bowl.
6. Add cauliflower florets.
7. Stir, cover and cook for 5 minutes.
8. Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
9. Stir, cover and cook for 5 minutes.
10. To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.

Reviews

[ivr10]

So easy, very low fat and incredibly delicious.

[FLKeysJen]

Really delicious! I chose this recipe to use some mini gnocchi I purchased and discovered a great way to eat six vegetables in one meal-WOW! Despite the long ingredient list this is very quick and easy. It's five stars but the recipe needs to be updated to let us know when to add the spinach and basil. Also it was unclear what temperature to use in steps #7 and #9 - I think we had our burner too low since it took nearly 10 minutes for everything to cook in #9. YUM!