Turkey, Spinach, and White Bean Soup [To Die For]
This soup will make you so glad you brought your lunch to work instead of spending $10.00 on office deli BS. It was amazing after I first made it but it was DAMN good as a left over. Those are my favorite types of meals. Ones that you are excited to dive into a day or 2 or 3 later. Those are the meals that help you stretch your family’s dollars the longest and the meals that make your man forgets why he is mad at you. The great thing about this white bean soup was that it was so easy to make. It took less than 30 minutes.
I really recommend adding this to your monthly rotation. It seems great for all year around. Quick and light in summer months and warm and hearty for winter snuggles. I love it. Click here for my Free Bare Minimum Weekly Dinner Meal Prep List
Turkey, Spinach, and White Bean Soup
Turkey, Spinach and White Bean Soup.
This white bean soup is CRAZY GOOD. It calls for Fresh spinach and white beans and its AMAZING for next day meals. – made in less than 30 min!
Instructions
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INGREDIENTS:
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups Chicken Broth
2 bay leaves
1 cup uncooked orzo pasta
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
1 pound cooked, Seasoned Ground Turkey
Kosher salt and freshly ground black pepper, to taste
Ground Turkey
1 tablespoon olive oil
1 pound Ground Turkey
1 Tbsp of Herbs de Provence
1 tsp crushed red pepper
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.
Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender about 10-12 minutes.
While the orzo is cooking, heat the olive oil in a pan. Added the Ground turkey, Herbs de Provence and Crushed red peppers to the pan. Mix until brown. Drain and set aside.
Back to the pot with the soup. Stir in spinach, turkey, and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.
Recipe Notes
You can make this a veggie soup by substituting the Chicken broth with Vegetable Stock and Ditching the Turkey. it will still be SOOOOOOOO GOOD.
