Delicious, lean soup that comes together quickly with a base of pantry ingredients! This is a smaller soup recipe, so feel free to double if your household size is larger (like 5-8 people)
1can15oz white beans (Cannelini, Great Northern, etc) drained and rinsed
2 14ozcans chicken broth
1teaspoondry oregano
1/2teaspoondry basil
1tablespoondried parsleyor about 1/4 cup fresh
4-6cupsfresh spinach
freshly grated Parmesan cheese
Instructions
Heat a large stock pot to medium heat. Pour 1-2 tablespoons olive oil into the pot and swirl to coat bottom of pan.
Add diced onions and cook for 2-3 minutes, until starting to soften. Add garlic and cook for about 30 seconds. Add ground turkey, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue crumbling turkey and cook until completely cooked through.
When turkey is cooked through, add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a low simmer and simmer for at least 10 minutes, and up to 20.
Right before serving, roughly chop spinach and add to pot. Stir until wilted and then season soup with additional salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan cheese.
Keyword: soup
Author: Sara Wells
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