Low-Fat Italian Turkey Stew

• 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

1. In a 4-quart saucepan, combine chicken broth and tomato juice.
2. Bring to a boil over medium high heat.
3. Add sliced turkey tenders and reduce heat to medium.
4. Cover and simmer for 5 minutes.
5. Remove turkey and reserve in a separate bowl.
6. Add cauliflower florets.
7. Stir, cover and cook for 5 minutes.
8. Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
9. Stir, cover and cook for 5 minutes.
10. To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.

lowsodium, tomato juice, turkey breast tenderloin, cauliflower floret, broccoli floret, tomatoes, mushrooms, frozen pearl onions, frozen gnocchi, clove garlic, oregano, fresh spinach leaves, fresh basil leaf

Taken from www.food.com/recipe/low-fat-italian-turkey-stew-72172 (may not work)