Turkey-White Bean Soup
Total TimePrep: 20 min. Cook: 40 min.
Makes6 servings (2 quarts)
Healthy, simple, and delicious. The only change I made was adding fresh thyme that I had on hand, instead of rosemary, and a little freshly ground nutmeg, when I added the spinach.
Since we just celebrated Thanksgiving I made a rich turkey broth with the left over turkey bones. I sautéed 1 white onion in garlic olive oil and added two sweet Italian sausages cut into chunks. I had frozen tomatoes from my garden defrosted so I used those instead of canned. I too chopped the carrots and didn’t add the spinach. I also put in about 4 cups of Turkey. Absolutely delicious and I liked the Parmesan cheese added to the bowl.
I didn't have any turkey or spinach so used 8 oz. of chicken breast diced and sauteed and Brussels sprouts, chopped, and sliced carrots rather than shredded. I used powdered chicken bouillon instead of the broth. I think more veggies could be used, zucchini or yellow squash as well as the spinach. I used great northern beans instead of kidney or cannelloni beans.. This is a very forgiving recipe. You can used anything you have on hand. It was really delicious.
No comment left
The flavor of this soup is AMAZING. Usually soups are too bland for me. I pretty much followed the directions. I subbed two 14oz cans of petite diced tomatoes and I was a bit shy on turkey so I added about 1c of chicken. To save time I used my food processor and chopped 2c of baby carrots and then I ran my spinach through the food processor too. This made the spinach really small and my husband thought it was herbs. :-) Definitely a keeper and even better the next day.