turkey, white bean, and spinach soup
Prep Time: 10 minutes
Cook Time: 30 minutes
1 tbsp. olive oil
**1 tbsp. minced garlic
**½ cup yellow onion, diced
**4 cups chicken broth
Salt and pepper to taste
**1 lb. ground turkey
1 tbsp. lemon juice
½ tsp. thyme
**2 cups fresh spinach
1 (15.5 oz.) can cannellini beans, drained and rinsed
**¼ cup Ed Mar Banklick Cream to garnish
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.
Add the chicken broth to the pot and bring to a light boil.
Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
Add in the lemon juice and thyme, and let the soup simmer gently for about 15 minutes
Reduce the heat to medium-low. When you’re ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes.
Top each bowl with cheese if desired and serve!
Nutrition (per serving)
303 calories; 13 g fat(4 g sat); 5 g fiber; 22 g carbohydrates; 25 g protein; 85 mcg folate; 57 mg cholesterol; 1 g sugars; 73 IU vitamin A; 5 mg vitamin C; 149 mg calcium; 4 mg iron; 156 mg sodium; 772 mg potassium
Recipe adapted from www.thecozycook.com