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Turkey White Bean Spinach Soup

• 1 tablespoon olive oil • 1 tablespoon minced garlic • 1⁄2 cup diced yellow onion • 4 cups chicken broth • Salt/pepper to taste • 1 pound ground turkey • 1 tablespoon lemon juice • 1⁄2 teaspoon thyme • 2 cups fresh spinach • 1, 15.5 oz can cannellini beans, drained/rinsed • 1⁄4 cup thickly grated parmesan or nutritional yeast to garnish


Directions:

  1. In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until they are soft and translucent, about 5 minutes.

  2. Add the chicken broth to the pot and bring to a light boil.

  3. Season the raw turkey with desired amounts of salt and pepper.

  4. Drop them into the broth in bite-sized pieces. Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes.

  5. Reduce the heat to medium-low. When you’re ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted.

  6. Top each bowl with Parmesan cheese if desired and serve! Serves 6

Instant Pot-

• Same step 1 on sauté setting.

• Same step 2 and 3. Cook on

high pressure for 10 minutes.

• Slow release. Add spinach and

beans. Follow steps 4 and 5 as

stated above.


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