tURKEY bEAN sOUP
My favorite time year, the fall has come and gone. The weather is changing, the sun is desperately trying to shine and even though we are having a somewhat mild winter so far, it’s winter, and the season calls for soup.
Servings
4-6
Ready In:
20 mins
Inroduction
About this Recipe
I love soup and would honestly eat it for lunch and dinner every day in the fall and winter. This soup recipe is one of my favorites to make because not only is it healthy – something many aspire to being in the new year, it’s super tasty and is made up of ingredients I can guarantee are always in my kitchen.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound extra lean ground turkey
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- pinch of red pepper flakes
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 (14.5 ounce) can diced tomatoes
- 1 (15.8 ounce) Kidney beans, drained and rinsed (try chickpeas for a nuttier taste)
- 8 ounces baby spinach
- 3 cups low-sodium chicken broth
- Grated Parmesan Cheese, plus extra for garnish
This recipe takes about 20 minutes and depending on how many you are feeding can last a few days. I will be enjoying it for lunch and dinner over the next few days.
Step by Step Instructions
Step 1
Heat the oil in a large pot over medium-high heat. Add the onions and garlic and cook until they are translucent and fragrant, about 7 minutes. Add the turkey and cook until you see no more pink, about another 7-8 minutes. Stir in as much of the red flakes as you like, depending on how spicy you like it.
Step 2
Add the oregano, basil, canned tomatoes (with liquid), and beans. Stir to combine.
Step 4
Reduce heat to medium-low, add spinach and cover for about 2 minutes or until spinach is wilted. Stir to combine.
Step 5
Add broth, stir, and increase heat to medium. Continue to cook until heated through – about 5 minutes.
