Turkey, Shrimp and Sausage Soup with White Beans

Cuisine (at home), December 2004

30 minutes — 6 Cups

Ingredients

4	ounce	smoked sausage or kielbasa (sliced)
1	cup	onion (chopped)
1⁄2	cup	carrot (diced)
1⁄2	cup	celery (diced)
1	tablespoon	tomato paste
1		bay leaf
1⁄4	cup	dry white wine
2	cup	chicken broth
1	can	navy beans
1	sprig	rosemary
4	ounce	medium shrimp (peeled)
1	cup	roasted turkey (cubed)
1		lemon (juiced)
		salt and pepper (to taste)

Saute sausage in a large saucepan over medium-high heat until browned, about 5 minutes. Remove sausage and reduce heat to medium.

Add onion, carrot, celery, tomato paste, and bay leaf. Cook until vegetables soften, about 5 minutes.

Deglaze with wine and simmer until liquid is nearly evaporated, about 3 minutes.

Stir in broth beans (along with the canning liquid), and rosemary; simmer 10 minutes.

Add sauteed sausage, shrimp, and turkey; simmer until shrimp is firm, about 3 minutes. Finish with lemon juice, salt, and pepper.