Description
A hearty and healthy Turkey and White Bean Spinach Soup that combines tender ground turkey, creamy cannellini beans, and fresh spinach in a savory chicken broth. This comforting soup is perfect for a nutritious weeknight meal and topped with shaved Parmesan for a delicious finish.
Ingredients
Scale
Soup Base
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- ½ cup diced yellow onion
- 5 cups chicken broth
- Salt and pepper to taste
Protein and Flavorings
- 1 pound ground turkey
- 1 Tablespoon lemon juice
- ½ teaspoon thyme
Vegetables and Beans
- 3 cups fresh spinach
- 15.5 oz. Cannellini Beans, drained and rinsed
Garnish
- ¼ cup Parmesan cheese, shaved
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the Base: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and minced garlic, cooking until soft and translucent, about 5 minutes.
- Add Broth: Pour in the chicken broth and bring it to a gentle boil over medium heat.
- Cook the Turkey: Season the raw ground turkey with salt and pepper according to your taste. Drop the turkey into the boiling broth in bite-sized pieces, shaping if desired.
- Simmer with Seasonings: Stir in lemon juice and thyme. Let the soup simmer gently for about 15 minutes, allowing flavors to meld and turkey to cook through.
- Add Greens and Beans: Reduce heat to medium-low. Stir in fresh spinach and drained cannellini beans. Simmer until the spinach is wilted, about 2 minutes.
- Serve and Garnish: Ladle soup into bowls, sprinkle with shaved Parmesan and red pepper flakes if using. Serve hot, optionally with crusty bread.
Notes
- You can adjust the red pepper flakes to add more or less heat based on preference.
- For a thicker soup, mash some cannellini beans before adding.
- Using fresh thyme enhances flavor but dried can be used as a substitute.
- Serve with crusty bread or a light salad for a complete meal.
- Shredded Parmesan can be substituted if shaved is unavailable.
