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.
Nestle