Tuscan Turkey Soup
● By Hood Magazine
Photo courtesy of DakotaChic
- 1 lb ground turkey
- 1 (15oz) can low-sodium cannellini beans, drained and rinsed
- 1 tbsp olive oil
- 1/2 large onion, diced (about 1 c)
- 2 carrots, diced (about 1/2 c)
- 2 stalks celery, diced, (about 1/2 c)
- 1 small zucchini, diced (about 1 1/2 c)
- 1 clove garlic, minced
- 1 tbsp chopped fresh thyme leaves (or 1 tsp dried)
- 2 tsp chopped fresh sage leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 32oz low-sodium chicken broth or vegetable broth
- 1 (14.5oz) can no-salt added diced tomatoes
- 2 c chopped baby spinach leaves
- 1/3 c freshly grated Parmesan, optional
Brown turkey in pan and drain grease.
Heat the oil in a large soup pot over medium-high heat. Add the onion, browned turkey, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with parmesan, if desired.
NotesSometimes when I make this soup, I’ll brown the turkey and chop all of the vegetables the night before. In the morning, I’ll quick add everything to a crockpot and let it cook throughout the day.