Ingredients

The following ingredients have 5 Servings
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • ½ cup diced yellow onion
  • 5 cups chicken broth
  • Salt/pepper (to taste)
  • 1 pound ground turkey
  • 1 Tablespoon lemon juice
  • ½ teaspoon thyme
  • 3 cups fresh spinach
  • 15.5 oz. Cannellini Beans (drained/rinsed)
  • ¼ cup Parmesan (shaved, to garnish)

Instruction

  • 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.
  • Add the chicken broth to the pot and bring to a gentle boil.
  • Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces.
  • Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes
  • 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, about 2 minutes.
  • Top each bowl with Parmesan cheese if desired and serve! (This soup is delicious with crusty bread!)