Turkey and White Bean Stew

1 tablespoon olive oil

1 cup chopped onion

½ cup sliced celery

3 large cloves garlic, finely chopped

2 cans (15 ounces each) cannellini or other white beans, rinsed and drained, divided

1½ cups water

2 tablespoons dry white wine

1 teaspoon chicken flavor bouillon

2 cups shredded, cooked turkey

⅔ cup evaporated low-fat milk

1 tablespoon chopped parsley

Heat oil in large saucepan over medium-high heat. Add onion and celery; cook for 3-5 minutes or until just tender. Stir in garlic; cook for 30 seconds. Add half of beans to saucepan; mash with fork. Stir in remaining beans, water, wine and bouillon. Bring to a boil; reduce heat and cook for 5 minutes. Stir in turkey and evaporated milk. Cook for 3 minutes or until heated through. Stir in parsley. Season with ground black pepper, if desired.

Serves four.


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