This soothing turkey and white bean soup is a delicious, and nutritious comfort food.
Course Soups & Stews
Cuisine American
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Author Cooks
Ingredients
2T.extra virgin olive oil
3-4clovesgarlicminced
1medium yellow oniondiced
1large leekdiced
4carrotspeeled and diced
1jalapeno pepperdiced
Sea salt and pepperto taste
2bay leaves
2t.dried parsley
2t.dried oregano
½t.cayenne pepper
4c.organic chicken stock
3” Parmesan cheese rind
2c.water
2 15-oz.cans cannellini beansrinsed and drained
2c.cooked turkeyshredded
2c.baby spinachcoarsely chopped
Optional Toppings:
Freshly shaved Parmesan cheese
Fresh parsleychopped
Instructions
PREP VEGGIES according to description in ingredients list.
HEAT the olive oil in a large soup pot over medium heat.
ADD garlic, onion, leeks, carrots, and jalapeno.
COOK, stirring occasionally, until vegetables are soft and develop a bit of color, approximately 6 - 8 minutes. Season with salt and black pepper, to taste.
HERBS & SPICES - Add bay leaves, dried herbs, and cayenne pepper and cook for another 2-3 minutes, or until the herbs become fragrant.
BOIL - Add chicken stock, parmesan rind, water, and cannellini beans to the pot. Increase heat to high and bring the soup to a rolling boil. Once it boils, reduce heat to medium low and simmer, uncovered, for ~20 minutes.
ADD shredded turkey to the pot and cook until heated for ~4 minutes, until meat is heated through.
STIR in chopped spinach, then...
REMOVE from heat. The spinach will well enough without over-cooking and destroying nutrients.
TWEAK seasonings, as desired. Serve immediately with some shaved Parmesan cheese and fresh parsley.
We hope you enjoy this recipe! We'd love to hear how it turns out for you and to see any pictures you'd care to share.