Ingredients
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3 cups low-sodium chicken stock
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1 cup tomato juice
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3/4 lb turkey breast tenderloin, cut crosswise
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4 plum tomatoes, cut in 1/2 inch slices
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1 cup halved fresh mushrooms, washed
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1/2 cup frozen pearl onions
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2 cups frozen gnocchi
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1 clove garlic, sliced
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1/4 teaspoon dried oregano
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2 cups fresh spinach leaves, cleaned
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1/4 cup fresh basil leaf
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1 cup broccoli floret
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1 cup cauliflower floret
Instructions
- In a 4-quart saucepan, combine chicken broth and tomato juice.
- Bring to a boil over medium high heat.
- Add sliced turkey tenders and reduce heat to medium.
- Cover and simmer for 5 minutes.
- Remove turkey and reserve in a separate bowl.
- Add cauliflower florets.
- Stir, cover and cook for 5 minutes.
- Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
- Stir, cover and cook for 5 minutes.
- To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.