2019-11-01 Good Housekeeping

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1. 
   

   Cut tops of 2 lbs broccoli (about 2 heads)
   into small florets and thinly slice stems.

   
   


2. 
   

   Heat 2 Tbsp olive oil in large pot on
   medium, then add 2 cloves garlic and 1 onion
   (both finely chopped). Cook until sizzling,
   about 2 min. Add broccoli stems and 1⁄2 tsp
   each salt and pepper; cover and cook 3 min.

   
   


3. 
   

   Add florets and 1⁄2 cup water; cover right

   
   

away and steam until bright green, 3 to 6 min.

Transfer half of florets to bowl and set aside.

4. Add 4 cups low-sodium turkey or chicken
   broth and 3 cups baby spinach and simmer
   10 min. Add 1⁄2 cup grated Parmesan, 1 Tbsp
   grated lemon zest and 3 Tbsp lemon juice,
   then puree with immersion or standard
   blender. Stir in 2 cups shredded leftover
   turkey and reserved broccoli florets.
   SERVES 4 About 345 cal, 21.5 g fat (5.5 g sat), 27 g pro, 885 mg sodium, 26 g carb, 8 g fiber

LEFTOVER MAKEOVER

Broccoli-Parm

Turkey Soup

Prep 10 min. | To t a l 45 min.

NOVEMBER 2019 GH 31