Low-Fat Italian Turkey Stew - cooking recipe

Ingredients

3 cups low-sodium chicken stock
1 cup tomato juice
3/4 lb turkey breast tenderloin, cut crosswise
1 cup cauliflower floret
1 cup broccoli floret
4 plum tomatoes, cut in 1/2 inch slices
1 cup halved fresh mushrooms, washed
1/2 cup frozen pearl onions
2 cups frozen gnocchi
1 clove garlic, sliced
1/4 teaspoon dried oregano
2 cups fresh spinach leaves, cleaned
1/4 cup fresh basil leaf

Preparation

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.