In the fall and winter, there’s nothing like coming home to a cozy bowl of homemade soup. We love making a big pot to enjoy all week long for lunches and dinners. No decisions or cooking, just a quick warm up and you’re good to go.
This hearty, protein-rich Tuscan White Bean Soup recipe combines ground turkey with your favorite white beans for a satisfying balance of flavor and nutrition. Herbs, garlic, and olive oil bring antioxidant and anti-inflammatory benefits, while seasonal vegetables like spinach and carrots offer a vibrant dose of vitamins and minerals.
Tuscan White Bean Soup
Ingredients
- 1 lb Lean ground turkey
- 1 tsp Dried thyme
- 1/2 tsp Salt and pepper
- 1/2 tsp Red pepper flakes
- 1/2 tsp Dried oregano
- 1/2 tsp Olive oil (for sautéing)
- 1 tbsp Butter
- 1 1/2 tbsp All purpose flour (Can use GF flour)
- 2 15 oz Cans white beans
- 1 small Yellow onion, chopped
- 3-4 Garlic cloves
- 3 large Carrots, peeled and chopped
- 2 stalks Celery, chopped
- 2 Roma tomatoes, diced
- 2 tbsp Tomato paste
- 3-4 cups Chicken broth,
- 2 cups Spinach (or collard greens or kale)
Instructions
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In a large skillet, add ground turkey and seasonings. Cook until browned, about 5-7 minutes. While the meat is cooking, chop all the vegetables and set aside.
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Once the meat is browned, set it aside. In a large pot melt butter over medium heat. Add the flour, turn the heat to low and whisk it well to ensure there are no clumps. Add in the garlic and onion. Sauté for 2 minutes. Add in tomato paste and mix well.
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Add in chopped celery, carrots, and tomatoes, and sauté for 2 minutes. Add broth and let it simmer for about 3-4 minutes.
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Next, add in the drained, rinsed beans and ground meat. Cover and simmer for about 15 minutes. (Feel free to add more broth, or not, to reach your desired level of thickness.
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Add the spinach and let it wilt. Turn off the heat and serve while warm with a slice of your favorite bread.
